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