Creamy Mushroom Soup

Yes! Another soup! Really - it's still very cold here, and definitely soup weather! This soup is lovely. It's a creamy, silky concoction that tastes strongly of mushrooms. I used regular button mushrooms for this, but you can use any combination you like. Wild mushrooms will give it wonderful flavor. And if you want, you can dress it up with some crispy fried bacon or pancetta, maybe some chopped chives, or how about some parsnip chips?

Creamy Mushroom Soup
Serves 3-4

700 g mushrooms
2-3 cloves of garlic
1 yellow onion
150 ml white wine
6-700 ml vegetable stock
water
150 ml cream
1-2 tbsp cognac
salt
pepper

Fry the onion and garlic - roughly diced - in a bit of olive oil in a large pot. Halve the mushrooms, and add them to the pot. Fry until the mushrooms have released all their liquid. Add the wine, and let it cook in completey. Add the stock and let the whole thing boil for about 20 minutes.

Mix the soup until smooth, using a handheld blender if you've got it. Add water until it's as thick as you want it. Finish with cream and cognac, and season with salt and pepper.

Recipe in Swedish:
Krämig Champinjonsoppa