Creamy mushroom soup

It is sad to say but the cold autumn evenings are here. On the other hand it is quite nice to cuddle up in the sofa with candles, a blanket and a bowl of warm soup.

Mushroom soup

  • 600 g Champignons, cut in pieces (you can of course use other mushrooms as well)
  • 2-3 Garlic cloves, chopped
  • 1 Onion, chopped
  • Butter
  • 2 dl White wine
  • 5-6 dl Mushroom stock (or more depending on wich consistency you prefer)
  • 2 dl Cream
  • a dash of Brandy
  • Salt
  • Pepper
  • 5-6 Champignons, cut in half
  • 1 Onion, sliced

Fry garlic, onion and champignons in butter until they have colour and you can notice the mushroom scent. Add white wine and mushroom stock and let come to a boil. If you don’t have access to mushroom stock, use chicken stock. Let boil for 15-20 minutes.

Mix the soup with an electric mixer or a blender. Add the cream and a dash of brandy. If the soup is to thick add extra stock or just plain water.  Season with salt and pepper.

Fry a sliced onion together with the 5-6 champignons until they have a really nice brown colour, and use as decoration.

Serve together with a glass of white wine and newly baked bread spread with a tasty butter and flakes of salt.

Movie: Eaten while watching the outstanding German movie, The Lives of Others

Finally the R-months are here!

It is said that you should only eat sea mussels when the month’s spelling contains the letter r. And now we have September!

Moules marinés

  • 2 kg Sea mussels
  • 2 Shallot
  • fresh Thyme
  • 3-4 dl White wine
  • 1 dl Cream
  • 1 Carrot, sliced
  • 2 Celery stems, sliced
  • Olive oil
  • 1-2 Bay leaves
  • Salt
  • Pepper

Start by scrubbing the mussels and make sure to throw away the open ones. Heat up the olive oil in a pan and add the mussels, stir. Add the rest of the ingredients; veggies, spices, wine and cream.

Let the mussels boil/ steam until they are open. Serve the mussels in a large bowl and decorate with chopped parsley, lemon zest and grated garlic.

Home made deep-fried potatoes

  • 4-5 Potatoes
  • Deep-fry oil
  • Salt

Cut the potatoes in pieces/ batons. Use a pot or a saucepan with a thick bottom, heat up the oil. To test if the oil is hot enough throw in a piece oaf white bread. The bread should be ready after approximately 1 minute in the oil.

Fry the potatoes twice. The first time for 2-3 minutes, let them cool off in between, and the second time until they are golden.Let them drain on a kitchen paper and add salt.

When deep-frying always keep a lid nearby in case the oil gets to warm and if you have one, a fire blanket. In case of an accident do not use water!

Chili Mayonnaise

  • 3 Egg yolks
  • 1 teaspoon Mustard
  • 1 teaspoon Vinegar
  • 2-3 dl Rape oil
  • 1 teaspoon Sambal Olek
  • Salt
  • Pepper
  • 1 teaspoon Lemon juice

Make sure that all the ingredients have the same temperature before you start. Blend egg yolks with mustard and vinegar. Use an electric mixer and very carefully add the rape oil in a fine jet.  When you feel you have a good consistency add Sambal olek, salt, pepper and lemon juice. Blend and taste it.

Music: The swedish band Movits with their song Äppelknyckarjazz

We’re making meatballs

Meatballs with mashed potatoes, cream sauce, pressed and pickled cucumber and lingonberry jam was served to us by our grandmothers and mothers. And I guess it will always be a favorite. Forget the ones from IKEA. This is the real thing!


  • 500 g minced Beef
  • 2 Egg
  • 1 tbsp Mustard
  • 1 bread Roll, only the content (or other fresh white bread)
  • 0,5-1 decilitre Milk or Cream
  • 1 Onion, finely chopped
  • 5-6 Cloves
  • 5-6 Pimentos
  • Salt
  • Black pepper

Blend everything together, crush the pimento and the clove in a mortar, let the mixture draw for a few minutes. Form the meatballs with wet hands and fry them in a pan with butter.

Mashed potatoes

  • 8-10 Potatoes
  • 1 decilitre Yoghurt
  • 1-2 decilitre Milk
  • a knob of Butter
  • Nutmeg
  • Salt
  • Black pepper

Boil the potatoes, when they’re done pull out the water and mash the potatoes. Use an electric mixer, add a knob of butter, nutmeg and yoghurt and mix. Gradually add the milk until you get preferred consistency. Spice it with salt and black pepper.

Pressed and pickled cucumber

  • 1 Cucumber
  • 1-2 teaspoons Salt
  • 1 decilitre Water
  • 2 tbsp Sugar
  • 2 tbsp Vinegar essence
  • Parsley

Slice the cucumber thinly, put it in a bowl with the salt. Put a lid (or a plate) on top of the cucumbers and add a weight to press it down. Leave it for 30 minutes. Blend water, sugar and vinegar essence.

Pour out the water from the pressed cucumber and put the cucumber in a glass jar, add chopped parsley and pour the fluid into the jar. Leave it in the fridge for a couple of hours before you eat it.

Brown sauce

  • Cream
  • Beef broth
  • Soy sauce
  • Sauce thickener
  • Salt
  • Black pepper

Make the sauce in the pan where you fried the meatballs without washing it in between. Add the ingredients depending of your own taste, you can of course exchange the cream for milk. Stir everything until you have a nice consistency and a tasty sauce.

The lingonberry jam is bought in Sweden and not homemade.

Music: CEO – the swede Eric Berglund – and his latest record White Magic.