Mushroom soup (Manitarosoupa)

2 T olive oil and 3 T butter

6 spring onions, chopped in rings

500 g fresh porcini or other mushrooms, cleaned and sliced (or substitute with 75 g dried mushrooms)

200 ml white wine

2 l chicken or vegetable broth

2-3 potatoes, peeled and cubed

1 T fresh thyme or 1 t dried

salt and pepper

4 T cream or full-fat milk (optional)


For the croutons: 2 slices bread, 25 g butter and 2 T parsley, chopped fine


In a large soup pan, heat the oil and butter and fry the spring onions for a few minutes. Add the mushrooms and stir-fry for 7-10 minutes.

Deglaze with the white wine.

Add warm broth, potatoes and thyme and simmer the soup about ½ an hour.

Remove the pan from the heat and puree with a stick blender. If you would rather not have a pureed soup, you can pick out the potato pieces and mash them with a fork.

Reheat the soup, adding salt and pepper to taste. If you wish to use cream or milk, remove a ladle of soup and mix it in a small bowl with the cream or milk before returning to the pan (this prevents curdling). Remove pan from heat.

To make croutons, cut the bread into small blocks and fry them in butter. Scatter a few croutons and parsley over each serving of soup.