Wild Mushroom Soup
Featured in
S7E6: The Soup Nazi
Elaine, let the man make his soup!
— Jerry Seinfeld —
Elaine, let the man make his soup! — Jerry Seinfeld —
The Episode
In the "Seinfeld" episode "The Soup Nazi", Jerry and the regulars stumble on a soup stand run by a chef known as the "Soup Nazi." His soups are legendary, but there’s a catch: follow his draconian rules or get hit with a dreaded "No soup for you!" Jerry plays by the rules, savoring his soup without incident. George, being George, screws up by asking for bread and gets the Soup Nazi’s wrath. Elaine, in classic Elaine fashion, rebels against the Soup Nazi’s oppressive regime, only to be banned.
The episode peaks however when Elaine discovers a treasure trove: the Soup Nazi’s secret recipes, including a recipe for wild mushroom soup. She threatens to publish them, causing the Soup Nazi to pack up his ladles and leave for Argentina.
Fun fact: The character is based on a real New York soup vendor, Al Yeganeh, who wasn't thrilled with his portrayal but the fame led him to create his own line of frozen soups available in grocery stores.
Wild Mushroom Soup
Wild mushroom soup made with 5 cups of chopped porcini mushrooms, half a cup of olive oil, and three pounds celery — exactly as found on the Soup Nazi’s recipe card.
Ingredients
5 cups chopped porcini mushrooms
3 pounds celery, chopped
1/2 cup olive oil
1 onion, chopped
4 cloves garlic, minced
6 cups vegetable broth
Salt and pepper to taste
Fresh thyme for garnish
Directions
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant, about 5 minutes.
Add the chopped celery and cook for another 10 minutes, stirring occasionally until the celery begins to soften.
Stir in the chopped porcini mushrooms and cook for 5 minutes until they release their juices and start to brown.
Pour in the vegetable broth, bringing the mixture to a boil. Reduce heat and let it simmer for 30 minutes, allowing the flavors to meld together.
Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste. Garnish with fresh thyme before serving.