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  • Cream of mushroom with lingonberry preserves and parsley oil
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    By Andreas Viestad

    Cream of mushroom with lingonberry preserves and parsley oil

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    Here I utilize the stock from dried mushrooms, making a soup so rich you could easily think it was a meat stock.

    Serves 8

    PREPARATION:

    • 1

      For the parsley oil: Rinse the parsley, and clap it dry with a paper towel. Remove the stems. Mix the parsley, salt and oil in a blender.

    • 2

      For the soup: Heat the butter in a large pot over medium high heat. When melted and foamy, but not brown, add the shallots and garlic, and let simmer for 1 minute. Using your hands, crush the button- and the dried mushrooms and add to the pot Add water and cream. Reduce heat to medium, and let simmer for about 5 minutes. Transfer to a blender and mix until smooth.

    • 3

      If necessary, return to pot and reheat over medium heat. Transfer to serving bowls and garnish with lingonberry preserves and parsley oil.

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  • Here I utilize the stock from dried mushrooms, making a soup so rich you could easily think it was a meat stock.

    Serves 8

    PREPARATION:

    • 1

      For the parsley oil: Rinse the parsley, and clap it dry with a paper towel. Remove the stems. Mix the parsley, salt and oil in a blender.

    • 2

      For the soup: Heat the butter in a large pot over medium high heat. When melted and foamy, but not brown, add the shallots and garlic, and let simmer for 1 minute. Using your hands, crush the button- and the dried mushrooms and add to the pot Add water and cream. Reduce heat to medium, and let simmer for about 5 minutes. Transfer to a blender and mix until smooth.

    • 3

      If necessary, return to pot and reheat over medium heat. Transfer to serving bowls and garnish with lingonberry preserves and parsley oil.

    Print Friendly
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