# Nordic Forest Mushroom Soup

## Description
A soul-warming soup that captures the essence of Scandinavian forests in autumn. Wild chanterelles, porcini, and morels are simmered with aromatic juniper berries and finished with tangy lingonberries. Topped with hearty rye croutons, fresh dill, truffle oil, and delicate pine needles, this soup transports you to a cozy cabin in the Nordic woods.

## Quick Facts
- Calories: 285 per serving
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 75 minutes
- Servings: 4
- Difficulty: medium
- Cuisine: Nordic
- Health Score: 7.8/10

## Nutrition Per Serving
- Calories: 285
- Protein: 8g
- Carbohydrates: 22g
- Fat: 18g
- Fiber: 4g
- Sugar: 6g
- Sodium: 420mg

## Dietary Information
This recipe is: Vegetarian, Nut-Free

## Ingredients (4 servings)
- 500 grams mixed wild mushrooms (chanterelles, porcini, morels) (cleaned and sliced)
- 4 tablespoons butter (divided)
- 2 medium shallots (finely chopped)
- 3 cloves garlic (minced)
- 6 berries juniper berries (lightly crushed)
- 6 cups vegetable or mushroom stock (preferably homemade)
- 1 cup heavy cream
- 3 tablespoons lingonberries (fresh or preserved)
- 3 slices rye bread (cubed for croutons)
- 4 tablespoons fresh dill (chopped)
- 2 tablespoons truffle oil (for finishing)
- 12 needles edible pine needles (washed and dried)
- 0.5 cup white wine (dry)
- 2 leaves bay leaves
- 2 sprigs thyme (fresh)
- 1 teaspoon salt (or to taste)
- 0.5 teaspoon white pepper (freshly ground)

## Instructions
1. Prepare rye croutons by cubing bread and tossing with 1 tablespoon melted butter. Bake at 375°F until golden and crispy. Set aside.
2. Clean and slice mushrooms, keeping varieties separate as they'll cook at different rates. Pat dry with paper towels.
3. In a large pot, melt 2 tablespoons butter over medium-high heat. Sauté porcini first for 3-4 minutes, then add chanterelles and morels. Cook until golden.
4. Remove mushrooms and set aside. In the same pot, add remaining butter and sauté shallots until translucent.
5. Add garlic, crushed juniper berries, bay leaves, and thyme. Cook until fragrant.
6. Deglaze with white wine, scraping up any browned bits. Let wine reduce by half.
7. Add stock and bring to a simmer. Return half the sautéed mushrooms to the pot. Simmer gently for 20 minutes.
8. Remove bay leaves and thyme sprigs. Using an immersion blender, partially blend soup, leaving some texture.
9. Stir in cream and remaining mushrooms. Season with salt and white pepper. Simmer for 5 more minutes.
10. Ladle into bowls. Top with rye croutons, lingonberries, fresh dill, a drizzle of truffle oil, and 3 pine needles per bowl.

## Allergen Information
Contains: gluten, dairy

## Tags
nordic, forest, mushroom, autumn, cozy, scandinavian, wild, foraged

## Source
Recipe by: CalorieGram AI

## Machine-Readable Data

### Recipe Metadata
```json
{
  "id": "c4622205-0e49-4acf-975d-5059ca7dee5c",
  "youtube_id": null,
  "title": "Nordic Forest Mushroom Soup",
  "cuisine_type": "Nordic",
  "meal_type": [
    "dinner",
    "lunch"
  ],
  "difficulty_level": "medium",
  "servings": 4,
  "prep_time_minutes": 30,
  "cook_time_minutes": 45,
  "total_time_minutes": 75,
  "health_score": 7.8,
  "created_at": "2025-06-25T19:05:41.000Z",
  "updated_at": "2025-06-25T19:05:41.000Z"
}
```

### Ingredients Data
```json
{
  "servings": 4,
  "ingredients": [
    {
      "name": "mixed wild mushrooms (chanterelles, porcini, morels)",
      "amount": 500,
      "unit": "grams",
      "notes": "cleaned and sliced"
    },
    {
      "name": "butter",
      "amount": 4,
      "unit": "tablespoons",
      "notes": "divided"
    },
    {
      "name": "shallots",
      "amount": 2,
      "unit": "medium",
      "notes": "finely chopped"
    },
    {
      "name": "garlic",
      "amount": 3,
      "unit": "cloves",
      "notes": "minced"
    },
    {
      "name": "juniper berries",
      "amount": 6,
      "unit": "berries",
      "notes": "lightly crushed"
    },
    {
      "name": "vegetable or mushroom stock",
      "amount": 6,
      "unit": "cups",
      "notes": "preferably homemade"
    },
    {
      "name": "heavy cream",
      "amount": 1,
      "unit": "cup",
      "notes": null
    },
    {
      "name": "lingonberries",
      "amount": 3,
      "unit": "tablespoons",
      "notes": "fresh or preserved"
    },
    {
      "name": "rye bread",
      "amount": 3,
      "unit": "slices",
      "notes": "cubed for croutons"
    },
    {
      "name": "fresh dill",
      "amount": 4,
      "unit": "tablespoons",
      "notes": "chopped"
    },
    {
      "name": "truffle oil",
      "amount": 2,
      "unit": "tablespoons",
      "notes": "for finishing"
    },
    {
      "name": "edible pine needles",
      "amount": 12,
      "unit": "needles",
      "notes": "washed and dried"
    },
    {
      "name": "white wine",
      "amount": 0.5,
      "unit": "cup",
      "notes": "dry"
    },
    {
      "name": "bay leaves",
      "amount": 2,
      "unit": "leaves",
      "notes": null
    },
    {
      "name": "thyme",
      "amount": 2,
      "unit": "sprigs",
      "notes": "fresh"
    },
    {
      "name": "salt",
      "amount": 1,
      "unit": "teaspoon",
      "notes": "or to taste"
    },
    {
      "name": "white pepper",
      "amount": 0.5,
      "unit": "teaspoon",
      "notes": "freshly ground"
    }
  ]
}
```

### Nutrition Data (per serving)
```json
{
  "calories": 285,
  "macros": {
    "protein_g": 8,
    "carbs_g": 22,
    "fat_g": 18,
    "fiber_g": 4,
    "sugar_g": 6,
    "sodium_mg": 420
  },
  "dietary_tags": {
    "vegan": false,
    "vegetarian": true,
    "gluten_free": false,
    "dairy_free": false,
    "nut_free": true
  }
}
```

---
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