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Mushroom soup

Erken's mushroom soup from 1914: 1 liter of coarsely chopped mushrooms steamed half an hour with butter, salt, pepper, and parsley, thinned with 2 liters water (preferably vegetable stock) thickened with butter and flour, simmered 10 minutes, and finished with 1–2 egg yolks before serving.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 402 (falt i det fri)

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About the dish

Mushroom soup was among the more affordable "finer" soups in Erken's kitchen, made from mushrooms one had gathered oneself. The note about boiling the water with root vegetables shows her habit of putting everything to use for stock.

How to make it

  1. 1

    Steam the mushrooms

    Coarsely chop the cleaned mushrooms, sprinkle over the salt, and add 50 g butter, pepper, and parsley. Let the mushrooms steam for half an hour over low heat.

  2. 2

    Make stock (optional)

    The water for thinning may well have been boiled half an hour with various vegetables such as celery, parsley root, or carrot.

  3. 3

    Make the soup

    Melt the rest of the butter, stir in the flour, and thin with the water. Bring it to a boil.

  4. 4

    Cook together

    Combine the soup with the steamed mushrooms and let it simmer for 10 minutes.

  5. 5

    Finish and serve

    Just before serving, finish the soup with the egg yolks.

Changes from the original

Measurements are modernized (grams, liters, teaspoon/tablespoon), "sop" spelled mushroom (sopp), and the method divided into numbered steps. The note about vegetable stock is included as its own step.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 402) → 1949 (korrekturlest, s. 445)~53% av teksten endretfjernetlagt til
1 1. sop 2 teske l. sopp i/2 teskje salt 1 knivsod knivsodd pepper 100 gr. smør 1 spiseske spiseskje finhakket persille 2 1. vand l. vann 40 gr. hvetemel 1 à 2 eggeblommer. eggeplommer. Den rensede sop sopp grovhakkes, paastrøes påstrøes saltet, tilsættes tilsettes 50 gr. smør, pepper og persille; damper 1/2 time dampes eller brunes over svak varme. Resten av smørret smøret smeltes, irøres melet, spædes spes med vandet, gives vannet, gis et opkok, blandes med den dampede sop, smaasurrer sopp, småsurrer 10 minutter. Idet suppen skal serveres, jevnes den med eggeblommerne. eggeplommene. NB. Vandet, der Vannet, som skal være til spædningen, maa speingen, må gjerne ha kokt 1/2 i/2 times tid med forskjellige grønsaker, grønnsaker, som selleri, persillerøtter eller gule røtter. Til 6 personer. Soppen kan også støtes sammen med melet til det blir som en grøt; nu spes kraften på.

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Frequently asked questions

How long should the mushrooms steam?
The coarsely chopped mushrooms steam for half an hour over low heat with salt, 50 g butter, pepper, and parsley. Then the soup simmers 10 minutes after the mushrooms are combined with the flour thickening.
How is the soup thickened?
With 1–2 egg yolks, stirred in at the very end, as the soup is about to be served. It must not boil afterward, or the egg yolks will separate.
Can I give the soup more flavor?
Yes, the recipe recommends first boiling the 2 liters of water for thinning half an hour with vegetables such as celery, parsley root, or carrot.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 402. It is figured for 6 servings and uses 1 liter of mushrooms, 100 g butter, and 40 g wheat flour.

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