DRIED WILD MUSHROOM SOUP : 2 cups of various dried wild mushrooms 1 tbsp butter 1/2 tbsp flour 1 tbsp vegeta 1 cube of mushroom broth ground black pepper 1/4 cup of sour cream noodles (wide, short egg noodles or home-made noodles. Get a large casserole-type pan nice and hot, then add a good couple of lugs of olive oil and your fresh It can be dressed up to make a very impressive starter or, with some nice bread, it can make a hearty lunch. Boil quickly in the same water. Add wild mushrooms and button mushrooms and sauté until brown and tender, about 8 minutes. Add minced garlic, thyme, and porcini and sauté 2 minutes. Add the mushrooms and cook over a high heat for another 3 mins until softened. With wild mushrooms growing in such abundance in Sweden it is no surprise that svampsoppa (mushroom soup) is an absolute classic in Swedish cuisine. Sprinkle over the flour and stir to combine. Soak mushrooms for at least an hour. In the autumn Swedes would normally make it with whatever mushrooms they have foraged. Place the porcini in a small dish, add boiling water just to cover, and leave to soak. … Wild mushroom soup Svampsoppa. Pour in the chicken stock, bring the mixture to the boil, then add the bay leaf and simmer for another 10 mins. Can substitute regular white dried mushrooms, however the taste will not be the same.