Photo: Pål Allan
Svampsoppa or mushroom soup is frankly less common on Swedish tables than mushroom gravy, mushroom omelets, creamed mushroom, mushroom in stews … But it is quite true that Swedes both pick and eat wild mushrooms. After a suitably warm and humid summer, the country’s forests are bulging with edible mushrooms, and the handsome Karl Johan (porcini) mushroom grows in such ample quantities that Sweden even exports it.
As summer draws to a close, it is a source of pleasure for people throughout the country to go out hunting for chanterelles. And if they don’t find any mushrooms left in the forest, they can go to the outdoor market, where they are always available.
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Innkeeper Emeritus Carl Jan Granqvist selected the dishes. Journalist and author Lena Katarina Swanberg wrote the texts.
The authors alone are responsible for the opinions expressed on this web page.
Translation: Victor Kayfetz
© Photos: Pål Allan
Copyright 2005: This text is published by the Swedish Institute on www.sweden.se. It may not be reused without prior consent. To obtain permission to use the text, please submit this form. Photos or illustrations may not be used in other contexts. More information on the copyright here.