Blodsoppsvampsoppa (Scarletina Bolete Mushroom Soup) is a traditional Swedish recipe for a classic wild mushroom soup that showcases the scarletina bolete. The full recipe is presented here and I hope you enjoy this classic Swedish version of: Scarletina Bolete Mushroom Soup (Blodsoppsvampsoppa).
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This recipe was given to me by a Swedish friend who's an avid mycologist. The image is of the soup we made after an afternoon's foraging.
Ingredients:
800g Scarletina bolete and other mushrooms of your choice and availability (chanterelles, porcini, velvet bolete, black trumpets, shaggy ink caps, field mushrooms etc...)
3 carrots, scraped and finely diced
1 onion, peeled and finely diced
5 potatoes, peeled and finely diced
Salt and freshly-ground black pepper, to taste
flat-leaf parsley, to taste
olive oil, for frying
100ml dry white wine
2–3l vegetable stock
Method:
Wipe the mushrooms clean (do not use water) then slice them all thinly.
Place a heavy-based pan over medium heat. Once hot add a generous glug of oil and use to fry the onion for about 4 minutes, until soft and translucent.
Add the carrots, potatoes and mushroom slices then stir well to combine. Season lightly with salt then briefly simmer.
Add the white wine and use to deglaze the pan then pour in the vegetable stock.
Bring to a simmer and cook for 20–30 minutes, until the potatoes and carrots are fully tender (note that the scarletina boletes need to be well cooked).
Adjust the seasoning to taste, ladle into warmed soup bowls and garnish with chopped parsley immediately before serving.
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