Prep time: 10 minutes Cook time: 25 minutes Total time: 35 minutes
2 1/2 cups mushrooms, cleaned, dried and sliced
1 onion, minced
Vegetable stock (optional)
1 garlic clove, crushed into pulp
1 or 2 dl heavy cream, (amount as desired) and any cream of your choice, regular
1 tablespoon flour
Salt and pepper to taste
Begin by preparing the mushrooms for cooking, remove dirt by washing and drying thoroughly. Then slice into small pieces and set aside.
Dice onion. Sauté in a medium saucepan with or without oil. You can also use a table spoon of your cream to do so. Add salt and pepper.
Add mushrooms and crushed garlic to pan and cook them over medium heat until most of the water is removed.
Melt the vegetable stock in warm water.
Add mushroom/onion/garlic to the vegetable stock and simmer for 15 minutes.
Taste soup for salt and pepper. Add more as desired.
Add the heavy cream and cook for another 5 minutes.
Serve garnished with parsley. You can combine several different types of Finnish mushrooms for more variety in this soup, ie, Finnish kanarelli mushrooms, Finnish suppilo mushrooms or the Finnish champinion/white button mushrooms in the supermarkets.
Finnish wild mushroom soup recipe, vegan version: For the vegan version, you can just replace your cream with your favorite plant-based cream such as oat, soy or coconut creams which you can easily find in grocery stores.
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