Mushroom Summer Soup

It is the most common and classic summer soup. Like all summer soups it could be made on the field side and one could go and continue working after eating it instead of having a 4 hour siesta digesting their meal (as you need after Borsch). The recipe has been modified to be gluten free and use different spices. The overall time to cook for the gluten free version is reduced to under 10 minutes of actual labour (not accounting for the time it is on the stove).

Ingredients - feeds 8

  • 2-3 large carrots
  • 1-2 parsnips
  • One large onion (preferrably white)
  • One large potato
  • 200g of mushrooms
  • Salt, white pepper, Herbes de Provance mix and fresh thyme if available


  • Slice the carrots and the parsnip into small circles.Slice the potato into thin slices - as thin as possible. If any of the slices is larger than a bite-size, slice in half.
  • Slice the onion in half, remove the root and the stem portions and peel the outer skin. Slice the halves once more into thin slices. These should separate by itself into strands when you handle them.
  • Slice the mushrooms. For most types it is recommended that the bottom of the stem is sliced off and thrown away leaving only the cap and the top of the stem.
  • Pour around 4l of water in a large pot. Dump all the sliced vegetables into it.
  • Season with salt, pepper and herbs
  • Bring to boil, decrease the intensity to simmer and forget for 40 minutes.
  • Optional - if you are tolerant to rice, check the time needed to cook the rice (it is usually on the pack). Add the rice at 40 - ("time to cook" * 1.1) minutes. F.e. if the pack says cooks in 10, add 11 minutes before the end - at 29 minutes after it has been brought to boil.

Serve Hot

The soup is very light - it is "diet food" and is a very nice match to our modern sedentary lifestyles. It can be stored in the fridge and reheated in a microwave in ~ 2 minutes per portion.

Do Not

Most cooking books call for a fry-up of the onions and the mushrooms first (some also add flour at that stage making it coeliac-unfriendly). Do Not do that. This defeats the purpose of having a summer soup. Summer soup is supposed to be light and not something you stick your spoon in and it stands straight. The idea of low-labour intensive cooking also goes out of the window.

-- AntonIvanov - 24 Jan 2017
Topic revision: r1 - 27 Jan 2017, UnknownUser

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