Portions 4
Degree of difficulty Medium
Time 40 min

Forest mushroom soup from Røros

Forest mushroom soup from Røros

Approach

  1. 1

    Roughly chop the bacon, mushrooms, and shallots. You can use any type of mushroom you like; shiitake mushrooms from Verdal are recommended. Fry the bacon in a large pan with a little oil. Once the meat is well browned, add the mushrooms and shallots, and sauté until soft and glossy.

  2. 2

    Add chicken stock, chicken bouillon, milk, and heavy cream, and simmer for about 10–15 minutes. Add the butter at the very end and season with lemon juice and salt to taste. Strain the soup so all solids are removed, then blend it with a hand blender until it becomes light and airy.

  3. 3

    Crack room-temperature eggs into small cups and add 1 tbsp white wine vinegar to each cup. Let them sit for 5 minutes while you bring a pot of water to a boil with salt and 3 tbsp vinegar. Once the water is boiling, whisk it well to create a whirlpool. Carefully add the eggs while the water is swirling. Remove the pot from the heat and let the eggs sit for 4–5 minutes. Finish by marinating with a little olive oil and salt.

  4. 4

    To serve: Arrange the eggs in soup bowls, pour over the soup, and top with thin slices of cured mutton leg (fenalår), olive oil, and chives.

    Tip: Use the leftovers from straining for a hash (pytt i panne)!

Ingredients

  • 300 g Bacon
  • 300 g Champignon
  • 2 stk Shallots
  • 2 dl Dark chicken stock
  • 3 dl Milk
  • 1 dl Cream
  • 100 g Butter
  • 1 stk Maggi chicken buillon
  • 0.5 stk Lemon
  • 1 ts Salt
  • 2 ss Oil
  • 7 ss White wine vinegar
  • 4 stk Eggs from Galåvolden Farm
  • 200 g Cured mutton leg (fenalår) from Røros
  • 2 ss Chives

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