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Old Recipe, New Spin

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Mushroom Soup

by Donna Fenn, Publisher, Edible Berkshires

My mother passed away last November and I am still in the process of sorting through the artifacts of her life. I find myself surrounded by mountains of old knitting patterns, family photographs, and recipe cards in her handwriting; it’s equally sad and sweet. I frequently find little gems, such as a book of essays and recipes called Old Polish Traditions in the Kitchen and at the Table by Maria Lemnis and Henryk Vitry (my mom was Wladyslawa Szewczuk before she was Virginia Fenn!). Mushrooms are a big part of Polish culinary tradition and the book contains a mushroom soup recipe (with noodles) that would typically be served at Christmas Eve dinner (Wigilia). But spring is mushroom season, so I thought I’d put my own seasonal spin on this little recipe. I know my mom would have loved it!

Ingredients

  • 4 tbsp unsalted butter

  • 1 sweet onion, chopped

  • 1 – 1.25 pounds fresh assorted mushrooms 

  • Juice of one lemon

  • 1 tbsp fresh thyme

  • 4 tbsp flour

  • Salt and pepper to taste

  • 1 qt low-sodium vegetable stock

  • 2 tbsp sour cream

  • 2 tsp sweet miso (optional)

Instructions:

  1. Melt the butter over medium heat in a large pot. Add onions and season with salt and pepper to taste, cooking until they are slightly softened. 

  2. Add the mushrooms, thyme, and lemon juice and mix well. I used lion’s mane, shitake, and button mushrooms from the Co-op, but it’s fine to use whatever is available. Cover the pot and cook on low heat for 15 minutes. 

  3. Add the flour and stir until it’s fully incorporated. Add the stock, bring to a simmer, and cook on low for about 10 minutes. 

  4. Scoop a bit of stock out of the pot into a small bowl, whisk in the miso, and add it to the soup. Stir in the sour cream and cook just until fully heated. Adjust seasoning, adding more salt and pepper if desired. 

  5. Using a food processor or an immersion blender,  process the soup to your desired consistency (I like it with some texture, but you can also fully puree it). 

  6. Enjoy! 

Donna Fenn, a Housatonic girl, is the publisher and editor of Edible Berkshires magazine