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

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Risotto with mussels and shrimps

We made Moule marinés the other day and had some sea mussels left over. We saved them together with the broth from cooking the mussels and made a leftover-risotto.

Risotto with mussel and shrimps

  • 250 g Risotto rice
  • 1 Shallot, chopped
  • 2 Garlic cloves, chopped
  • Olive oil
  • 1-2 dl White wine
  • 5 dl Mussel or fish broth
  • 10 cm Leak, sliced
  • Sea mussels (without shell)
  • Shrimps
  • Parmesan
  • Lemon zest
  • Parsley
  • Chili powder
  • Salt
  • Pepper

Note that the fluid depends on the risotto rice you use, read the instructions for your rice brand.

Heat olive oil in a casserole, fry the shallot, the garlic and the rice until it is transparent. Add the fluid, little by little. Stir the risotto the entire time.

When you feel that the rice is almost done, add leak, mussels and shrimps. Spice the risotto with salt and pepper. Grate Parmesan cheese over the risotto and stir.

Before you serve, preferable on heated plates, decorate with cut parsley, lemon zest and chili powder.

Movie: Eaten while watching the Swedish thriller Johan Falk – National Target.

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