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Mushroom Soup (potage aux champignons)

Mushroom soup (potage aux champignons) from Erken's Stor kokebok 1914: mushrooms brought quickly to a boil in butter, lemon juice, and water; the butter is used for a flour roux let down with veal stock and mushroom liquor, simmered a quarter hour, seasoned with white wine, and enriched with egg yolks, cream, and butter. Served with croutons.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 42 (falt i det fri)

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About the dish

A fine party soup in the spirit of French cuisine, built on veal stock (broth) and enriched with egg yolks, cream, and butter. Erken refers to the crouton recipe earlier in the book.

How to make it

  1. 1

    Boil the mushrooms

    Clean the mushrooms and set them over the heat with 80 g butter, the lemon juice, and the boiling water. Bring them quickly to a boil and drain them.

  2. 2

    Make the roux

    Skim off the butter and return it to the pot. Stir in the flour and let down little by little with the veal stock and the liquor from the mushrooms.

  3. 3

    Simmer the soup

    Let the soup simmer a quarter hour. Add the wine and season with salt and spices.

  4. 4

    Enrich the soup

    Stir the egg yolks together with the cold spoonful of water, add the cream and the 20 g butter cut into small pieces. Stir the liaison into the soup at serving, without letting it boil.

  5. 5

    Serve

    Put the mushrooms into the soup and serve with croutons of bread cut into small squares and fried.

Changes from the original

Measurements have been converted to modern units, "Rhine wine" is given as dry white wine (Rhine wine), and the method has been divided into numbered steps in modern Norwegian. The quantity of mushrooms is interpreted as ½ kg where the OCR was unclear.

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Tidsmaskin – hva endret seg?

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Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 42) → Modernisert~84% av teksten endretfjernetlagt til
½ kg. champignoner 500 g sjampinjong (renset). 80 gr. g smør (til soppen). 1 teske citronsaft ¼ l. kokende vand ts sitronsaft. 2,5 dl vann (kokende). 2 l. buljong av kalvekjøt (se side 34) l kalvekraft (buljong). 60 gr. hvetemel g hvetemel. 1 del. rhinskvin dl hvitvin (rhinskvin). 2 eggeblommer stk eggeplommer. 1 spiseske koldt vand ss vann (kaldt). 2 spiseskeer fløte ss fløte. 20 gr. g smør salt. Champignonerne renses (til legeringen, i små biter). salt (etter smak). croutonger (brød skåret i små firkanter og sættes stekt). Rens sjampinjongene og sett dem over ilden varmen med 80 gr. g smør, citronsaft sitronsaft og det kokende vand; heri gives de vannet. Gi dem et raskt opkok. Heldes op. Smørret skummes fra oppkok og haves hell dem av.. Skum av smøret og ha det tilbake i gryten igjen, kjelen. Rør inn melet røres i, og der spædes spe litt efter om litt med kraften kalvekraften og saften kraften fra champignonerne. Smaakoker sjampinjongene.. La suppen småkoke et kvarter; tilsættes vin kvarter. Tilsett vinen og krydder efter smak. Champignonerne serveres i suppen, smak til med salt og ved anretningen haves eggejevningen paa. Suppen jevnes paa følgende maate: Eggeblommerne utrøres krydder.. Rør eggeplommene ut med det kolde vand, derefter tilsættes den kalde vannskjeen, tilsett fløten og de 20 gr. smør, g smør delt op i smaa stykker. Suppen serveres små biter. Rør legeringen inn i suppen ved anretningen, uten at den koker.. Legg sjampinjongene i suppen og server med croutons (se side 1). Brødet skjæres da croutonger av brød skåret i smaa firkanter, før det stekes. små firkanter og stekt.

Note til Modernisert

Mål er omregnet til moderne enheter, «rhinskvin» er oppgitt som tørr hvitvin (rhinskvin), og fremgangsmåten er delt i nummererte trinn på moderne norsk. Mengden sjampinjong er tolket som ½ kg der OCR-en var utydelig.

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Frequently asked questions

What stock is used in the soup?
2 liters of broth made from veal (see page 34 in the book). The liquor/juice from the mushrooms is also used for it.
How are the mushrooms pre-treated?
They are cleaned and set over the fire with 80 g butter, 1 teaspoon lemon juice, and ¼ liter boiling water, and brought quickly to a boil. Then they are poured off, the butter is skimmed and used to make the roux with the flour.
How long should the soup cook?
The soup simmers a quarter hour after it has been let down with stock and mushroom juice. Total time is about 50 minutes.
How is the egg liaison added?
The egg yolks are stirred together with 1 tablespoon of cold water and cream, and added only at serving so the soup doesn't split.

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