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.

Mushroom Soup (potage aux champignons)

Name: Mushroom Soup (potage aux champignons)
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 500 g button mushrooms (cleaned); 80 g butter (for the mushrooms); 1 tsp lemon juice; 2.5 dl water (boiling); 2 l veal stock (broth); 60 g wheat flour; 1 dl white wine (Rhine wine); 2 pcs egg yolks; 1 tbsp water (cold); 2 tbsp cream; 20 g butter (for the liaison, in small pieces); salt (to taste); croutons (bread cut into small squares and fried)

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

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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