Creamy Wild Mushroom and Brunost Soup

As the days are getting cooler, a warming dish is the most comforting. For the month of September, Nevada presents a delicious, velvety and smooth wild mushroom and Brunost soup. Most wild stews in Norway include a handful or so of wild mushrooms and it’s common to toss in a few slices of Brunost to add more richness and depth to the overall flavor. Adding Brunost to this soup elevates the dish in a way that will draw you straight to the mountains of Norway. Grab the recipe and make yourself a bowl! Recipe by Nevada Berg from
Difficulty: Easy
Product in the recipe
TINE Gudbrandsdalen Read more
  • 5 Servings
  • 3 tbsp butter
  • 2 shallots, diced
  • A few sprigs of fresh thyme or ¼ teaspoon dried thyme
  • 300 g chanterelles/wild mushrooms
  • 1 l chicken or vegetable stock
  • 100 g TINE Gudbrandsdalen, sliced or grated
  • 180 ml heavy cream
  • Salt and pepper
Here is how you do it

In a large, heavy pot, heat the butter over medium-high heat. Toss in the diced shallots and thyme and cook for 2 minutes or until the shallots are soft and translucent. Add the chanterelles and sauté for 6 to 8 minutes or until the mushrooms start to brown and caramelize. Pour in the stock and simmer, uncovered, for 10 minutes or until slightly reduced. Add TINE Gudbrandsdalen and heavy cream, stir until combined, and cook 5 minutes longer until heated through. Season to taste with salt and pepper, garnish with fresh thyme, and serve. 

Meet our Brunost brand ambassador for 2020, Nevada Berg

We have teamed up with Nevada Berg of North Wild Kitchen. This means that each month throughout the year, Nevada will share a recipe featuring Brunost - everything from sweet to savory dishes.

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