The Autumn is soon over and it’s time for some homemade muchsoomsoup 🌰🍄😊

Hi ❣ Its so nice to see you,- like always 😊 I hope all is fine with you 💛

It’s more winter then #Autumn in #Norway, but here in #Spain it’s still a bit Autumn even it’s has been raining the last three days. Nothing to complain about- the rain it’s good for a lots of things. Actually a necessary “must” for the life- like the sun is too ☀️. And today the sun is shining and I want to make some fresh #homemade #mushroomsoup 🍄.

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I nornally do just make this #soup in the Autumn,- probably because the best season for mushrooms are in the Autumn. And probably because I did learn to make this soup in the Autumn too 😊.

I actually did learn to made this soup when I was studying science. I did study science so I could be a teacher in science,- and it was one of my favorite studies, also to be a teacher in 😊. I really like science 😍. One of my favourite subjects to both study as well as be a teacher in 😊.

The study had 4 different terms. Biology/ the nature, human biology, chemistry and physics 📚. I did like the three first one best,- at the same time as physic fascinate me a bit too 😊. I just didn’t like the mathematic to much 😊.

When I did study biology/ the nature our teacher took us, the students, out for a nice trip in the forest. It was for studying the season as well as find and learn what mushrooms we could pick, eat and make food by, as well as teach us what mushrooms we really not should pick at all.

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And we did pick mushrooms,- my first and last, so fare, mushroom-picking in the forest 😊. And actually did leadn to made a muchsoomsoup out there in the forest 😊. It was a really nice and good lesson 😊.

Now I pick mushrooms at the supermarket 🍄. I think thats more safy for me to do 😊. At least I know I can eat them 😊.

The #recipe for #norwegian #homemade #mushroomsoup 🍄( to 4 pers.)

400 g mixed mushrooms

1 yellow onion, (or 1/2 red onion and 1/2 yellow onion)

100 g butter for frying,

100 g wheat flour,

2 broth cubes dissolved in 1 liter of water

1 1/2 dl cream,

salt and pepper,

parsley

Chop up onions and mushrooms. Fry mushrooms and onions in an iron pan on high heat. Use butter to fry. Turn the heat down when the mushrooms are golden. Add wheat flour. Pour over the dissolved broth mixture and stir. Add cream, and cook on medium heat for 20 minutes. Season with salt in pepper. And garnish with parsley before serving.

I also use to fry up a bit bacon to. And served in a own little bowl for them who want to have a bit bacon with the soup. And I serve the soupwith fresh bread and butter.

The mushroomsoup is very #easy to #make, and its so #creamy and #tasty. I don’t use the bacon in the soup, but my experience is that now and then some guestes want to have it togheter with the soup 🍜. And if the fry bacon is not used to the soup it’s still not waisted. Just but it in the fridge and use it to another dinner dish 😊.

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The mushroomsoup is one of my #favourite soups, together with the cauliflower soup and tomato soup 🍅.

I hope you will enjoy this tasty, fresh, norwegian and homemade mushroomsoup as much as I do 😍. Its a perfect dish to serve your guests a nice and cozy Autumn evening 🍃🍂🍁. And its easy to make, and not very expensive to buy in the ingredients rather 😊.

I wish you a great day or evening wherever in the world you are 💛Thank you so much for dropping by today too,- and for reading my #blog 💛

See you soon 😊

Norwegian, homemade and creamy mushroomsoup 🍁🍄. Easy to make, tasty and perfect to server your guests a nice Autumn evening 🍁🍃🍂. Enjoy 🍂🍄😊.