• 3 dl black trumpet mushroom or other mushroom
  • 1 shallot
  • 1 tsp cold-pressed rapeseed oil from Väsby farm
  • 1 tablespoon sherry
  • 5dl root vegetable and mushroom broth
  • 3 dl cream
  • Salt and pepper

This musty soup is perfect for chilly autumn evenings and can be topped with some smoked meat, preferably wild boar, served with a good sourdough bread!

Do this

  1. Chop the mushrooms and onions, fry in oil.
  2. pour in the sherry, turn on the broth and top with the cream and let simmer.
  3. Season with salt and pepper.
  4. Boil some of the soup without mushrooms and mix to a foam and top the soup with the foam and some chopped mushrooms.

In autumn here on Färna, the forests are usually full of delicious mushrooms, blueberries and lingonberries. Take the opportunity to experience the forest at its most beautiful!

Questions about the recipe?

Contact the head chef and head sommelier
Inga-Lena Eriksson