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Irish Mushroom Soup
by Charlie Burke
This recipe, of obscure origin, is hand
written in the oldest cook book that
I own from the 1970s. I’ve made many
other mushroom soups, but this simple
preparation has remained a favorite,
and I usually double the recipe because
requests for a second bowl are frequent.
In nearly all my other recipes,
the mushrooms are sautéed over
high heat to brown and add flavor;
here they are simply chopped and cooked in the soup. I usually mix common
white mushrooms with whatever others are available in the market, but it’s fine
to use only white mushrooms. The reason it is
called “Irish” is unknown, but the scallions provide a fine green color which is
cause enough during the week of Saint Patrick.
A cup of this soup is a great start to a St. Patty’s Day meal of New England
Boiled Dinner of corned beef & cabbage.
Makes 4 first course servings
1 ½ cups chopped scallion, including the green tops
4 cups chopped fresh mushrooms (pulsed in a processor or
hand chopped; pieces should be approximately ¼ inch in
size)
¼ cup butter
3 tablespoons flour
2 cups milk, warmed
2 cups chicken, vegetable or mushroom stock, warmed
(can be added to milk and both heated in the microwave)
Sea salt
Ground pepper
Melt butter over low – medium heat in a large sauté pan or a
thick bottomed pot.
Place scallions in pan and cover with a buttered sheet of
wax paper and place lid on pan.
When scallions are tender, remove wax paper and
add mushrooms; increase heat to medium and
stir for 2 -3 minutes.
Sprinkle flour over mushrooms and scallions; stir in
flour and cook for 3-4 minutes to eliminate raw flour taste.
Pour milk and stock slowly into pan while whisking
to incorporate flour mixture.
Bring just to a boil, then simmer for 10 minutes.
Season to taste with salt and pepper and serve. The soup
can be made ahead and kept at room temperature for an
hour or two; refrigerate if required to hold it longer.
About the author
An organic farmer and avid cook, writer Charlie Burke is the vice president of
the New Hampshire Farmer’s Market Association (www.nhfma.org) and helps
run the SanborntonFarmers' Market. Along with his wife, Joanne, he grows
certified organic herbs, greens and berries at Weather Hill Farm in Sanbornton,
NH.
by Charlie Burke
This recipe, of obscure origin, is hand
written in the oldest cook book that
I own from the 1970s. I’ve made many
other mushroom soups, but this simple
preparation has remained a favorite,
and I usually double the recipe because
requests for a second bowl are frequent.
In nearly all my other recipes,
the mushrooms are sautéed over
high heat to brown and add flavor;
here they are simply chopped and cooked in the soup. I usually mix common
white mushrooms with whatever others are available in the market, but it’s fine
to use only white mushrooms. The reason it is
called “Irish” is unknown, but the scallions provide a fine green color which is
cause enough during the week of Saint Patrick.
A cup of this soup is a great start to a St. Patty’s Day meal of New England
Boiled Dinner of corned beef & cabbage.
Makes 4 first course servings
1 ½ cups chopped scallion, including the green tops
4 cups chopped fresh mushrooms (pulsed in a processor or
hand chopped; pieces should be approximately ¼ inch in
size)
¼ cup butter
3 tablespoons flour
2 cups milk, warmed
2 cups chicken, vegetable or mushroom stock, warmed
(can be added to milk and both heated in the microwave)
Sea salt
Ground pepper
Melt butter over low – medium heat in a large sauté pan or a
thick bottomed pot.
Place scallions in pan and cover with a buttered sheet of
wax paper and place lid on pan.
When scallions are tender, remove wax paper and
add mushrooms; increase heat to medium and
stir for 2 -3 minutes.
Sprinkle flour over mushrooms and scallions; stir in
flour and cook for 3-4 minutes to eliminate raw flour taste.
Pour milk and stock slowly into pan while whisking
to incorporate flour mixture.
Bring just to a boil, then simmer for 10 minutes.
Season to taste with salt and pepper and serve. The soup
can be made ahead and kept at room temperature for an
hour or two; refrigerate if required to hold it longer.
About the author
An organic farmer and avid cook, writer Charlie Burke is the vice president of
the New Hampshire Farmer’s Market Association (www.nhfma.org) and helps
run the SanborntonFarmers' Market. Along with his wife, Joanne, he grows
certified organic herbs, greens and berries at Weather Hill Farm in Sanbornton,
NH.
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