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Experience Skinnskatteberg 2019

Please take your time and browse through this years edition of Experience Skinnskatteberg Magazine. This year we are proud to be able to offer the magazine in English. If you have any questions please feel free to contact us! Phone number: +46 (0)222-51 57 40 or e-mail her at: upplev@skinnskatteberg.se

Please take your time and browse through this years edition of Experience Skinnskatteberg Magazine. This year we are proud to be able to offer the magazine in English. If you have any questions please feel free to contact us!
Phone number: +46 (0)222-51 57 40 or e-mail her at: upplev@skinnskatteberg.se

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Calender for upcoming events<br />

Check out our local events calendar to see what summer<br />

events are planned. Local clubs, businesses and other<br />

organizers can post here so it is worth checking out our<br />

<strong>Skinnskatteberg</strong>.se web page for up-to-date info on what is<br />

going on during your visit. https://www.skinnskatteberg.se/<br />

evenemang/<br />

Visit the municipality of <strong>Skinnskatteberg</strong>s<br />

calender for upcoming events during the year.<br />

www.skinnskatteberg.se or<br />

www.upplevskinnskatteberg.se<br />

3Tips<br />

from us!<br />

Chanterelle Soup with<br />

Gorgonzola Cheese<br />

2 Liter Chanterelles<br />

60 gram Butter<br />

1 Yellow Onion, chopped<br />

2 tablespoons Flour<br />

2 teaspoons Dried Mushroom<br />

Powder (or crushed dried mushrooms)<br />

1 liter Chicken Stock<br />

1 teaspoon Capers<br />

50 gram Gorgonzola Cheese<br />

2 tablespoons Crème Fraiche<br />

½ teaspoons Lemon Juice, pressed<br />

Cayenne Pepper and Salt to taste<br />

Splash of Port Wine<br />

Fresh Basil Leaves<br />

Break apart fresh mushrooms into pot and add enough water<br />

to cover. Slow boil mushrooms until all water has<br />

disappeared. Lightly salt mushrooms. Take out ¼ of<br />

mushrooms and set aside. Add butter and chopped onion to<br />

the pot with mushrooms and sauté for a few minutes. Dust<br />

flour and dried mushrooms into pot and mix well. Add chicken<br />

stock and allow to boil while stirring. Let soup putter for<br />

about 5 minutes. Add the gorgonzola cheese, crème fraiche<br />

and capers and use a hand blender to make a creamy soup.<br />

Finish with lemon juice, port wine, cayenne pepper and salt to<br />

taste. Put a little of the saved mushrooms in each bowl<br />

before filling. Garnish with fresh basil.<br />

4

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