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.

Mushroom soup

Name: Mushroom soup
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: Norwegian
Ingredients: 1 l mushrooms (cleaned); 2 tsp salt; 1 pinch pepper; 100 g butter (50 g for the steaming, the rest for the thickening); 1 tbsp finely chopped parsley; 2 l water (preferably boiled half an hour with celery, parsley root, or carrot); 40 g wheat flour; 2 pcs egg yolks (1–2 pcs)

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
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
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
Make the soup
Melt the rest of the butter, stir in the flour, and thin with the water. Bring it to a boil.
4
Cook together
Combine the soup with the steamed mushrooms and let it simmer for 10 minutes.
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.

In stores now

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Smør
- Lurpak Dansk Smør 200 gLurpakca. kr 30,80 · Oda
- Hodne Søren Så Godt Smør 250gHODNE SØRENca. kr 67,90 · Coop

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Time machine – what changed?

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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.

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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