1 lb. (a little less than ½ kg) button mushrooms, sliced
½ cup (a little more than1 deciliter) dried forest mushrooms crushed (preferably porcini and chanterelles)
2 medium shallots, chopped
1-2 cloves garlic, chopped
1 quart (a little less than 1l) water
2 ½ cups (a little more than 3 dl) heavy cream
½ tsp. salt
½ tsp. pepper
1 small bunch parsley
1 tsp. salt
1 cup (a little more than 2 dl) extra virgin olive oil
Lingonberry (or cranberry) preserves, for garnishing
Here I utilize the stock from dried mushrooms, making a soup so rich you could easily think it was a meat stock.
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.
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.
If necessary, return to pot and reheat over medium heat. Transfer to serving bowls and garnish with lingonberry preserves and parsley oil.