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  • Creamy wild mushroom soup
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    By Andreas Viestad

    Creamy wild mushroom soup

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    When autumn arrives and the days are getting shorter in Norway, my body is aching for soup. But as summer laziness still murmurs in me, I don’t want to go into the long-lasting projects. This soup is easy to make, and tastes wonderfully rich.

    Serves 4


    • 1

      Melt 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. Add the mushrooms, season with salt and pepper, and sauté for 4 minutes, until collapsed and light golden brown. Using a spatula, remove about four tablespoons of the mushrooms for garnishing.

    • 2

      Crush the dried mushrooms and add to the pot along with the stock and the 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 sautéed mushrooms and mustard (optional).

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