With its big, fluffy leaves tucked in a bush, rhubarb is quite an interesting perennial plant, and in a way it is also a unique plant among all the other plants we use for cooking, because no other plant I can think of has only stalks eatable; some people consider it a vegetable, while in some countries it is classified as a fruit. Rhubarb is also one of those crazy plants that grow better in countries with colder climate, like Germany or Canada, where it is beautifying many garden corners and its distinctive zesty flavor enriches grandmothers’ cakes, muffins, pies and other desserts. Many of us had the privilege to taste some of those sweet goodies, mainly combining rhubarb with one or two fruit kinds, but unique taste of rhubarb almost never enter our savory dishes, though its flavor can be combined with almost any vegetable with a great success.
I love to make rhubarb jam, and classic rhubarb and strawberry pie, but I especially love to make savory rhubarb recipes – like this lovely rhubarb mushroom soup. Needles to say, this savory rhubarb soup is my trump card when I want to impress or surprise someone; rich and earthy mushroom flavor merged with zesty taste of rhubarb makes this creamy soup delightful and refreshing, and people sitting at your table will wonder what’s the secret ingredient that tingles their palate. Well, if they’re from Germany or Canada, they will probably know about this plant, but most of the people that tried this rhubarb soup were intrigued by the taste and story about the red stamps plant. I love to make rhubarb mushroom soup especially during those cold, rainy days, served hot with just few pieces of lightly toasted artisan bread.
Rhubarb mushroom soup recipe
- 2 tablespoons olive oil
- 1 larger onion
- 200 grams / rhubarb stalks
- 400 grams / mixed mushrooms
- 2 larger or 3 smaller potatoes
- 1 liter / 4 cups water
- ½ liter / 2 cups vegetable stock * this step is optional; I love rhubarb soup with and without vegetable stock equally
- 100 grams crème fraiche *but any thicker cream will be good, too
- about ½ tablespoon ground pepper, or to taste
- about 1 tablespoon salt, or to taste
- 2 tablespoons fresh chopped dill
- larger soup pot
- sharp knife
- cutting board
- vegetable peeler
- Wash and peal onion, potatoes and rhubarb. Clean mushrooms, and if you’re using button mushrooms, peel the rough outer skin off. Slice the onion and mushrooms and cut rhubarb and potatoes into small cubes. Chop dill finely.
- Heat the oil in a soup pot; add onion, cover with lid and sauté for a few minutes, until soft. Add mushrooms and sauté for few additional minutes.
- Pour in water and vegetable stock, add potatoes and bring to a boil, then turn the heat down and simmer for about 20 minutes, or until potatoes become completely soft.
- Take few cubes of potatoes out and mash them with a fork, add them back to the soup.
- Add rhubarb, salt and pepper and cook additional 10 minutes.
- Turn the heat off, pour the sour cream in, add dill, cover with lid and let it cool for a few minutes while you toast some bread - ciabatta will be a great choice.
- Serve warm…
* Caution: Rhubarb leaves, root, seeds and flowers are not eatable; they contain calcium oxalates crystals which can cause gastro-intestinal bleeding. Only stalks are good for our stomach and this soup :)
I love rhubarb! Gonna try this soup… Can I add vegan cream instead of creme fraiche?
Yep, it will be just as good with a good vegan sour cream…
I wish I had a plate now……. :)
To be honest – I wish I had it too, and if you’d lived little bit closer to me, we could share it with a glass of nice white wine ;)
I absolutely *LOVE* rhubard and grew up with it. It was usually in pies, jellies and other sweet pastries. We never had it in soup before, and I have to tell you – I am sssooo intrigued because I do love it! Looks great!
Kristi @ Inspiration Kitchen recently posted…Lemon Poppyseed Dressing
Thank you Kristy, if you like rhubarb, you should definitely chop few stalks in your soup ;)
I stumbled across this recipe of foodgawker.com and was so intrigued! I think this is the first time I have ever seen rhubarb used in a savoury dish. This looks delicious – I’ll bookmark it for winter (it’s Summer here in Australia and a bit too hot for soup!)
I just watched a tennis match on Australian Open tournament, and all the people in the audience were wearing sunglasses and t-shirts, so yes, that’s definitely not the time for a bowl of this rhubarb soup; you’ll have to simply wait few months to fully enjoy it. Good luck with that ;)
Wow this sounds so interesting! Rhubarb is my favorite vegetable, and I LOVE finding new savory ways to use it up. Awesome recipe!
Trish recently posted…Haft mewa: Afghan fruit and nut salad
Thank you, Trish!
I’m glad you like savory rhubarb dishes, then you should definitely try this soup with the first hints of colder weather :)
I’m a rhubarb fan and I think it should get some more attention like you gave it with this soup! Very interesting combination of flavours btw. I never thought about combining rhubarb with mushrooms. Until now I know it only in combination with sweet foods. Thanks for the inspiration!!
Howie Fox recently posted…Turkish Lentil Salad (7 min, Vegan)
You’re welcome, Howie :)
Now I’ll be looking forward for some of yours savory rhubarb creations ;)
I live in Germany, so here it’s all about rhubarb. Cakes, jams, drinks and cocktails are made with rhubarb but I have never ever thought of a savory recipe! I am absolutely amazed by this idea and can’t wait for the season to try this out! Pinned it for later :)
Evi @ greenevi recently posted…Raw Blueberry Cheesecake
I’m so glad Evi, that you saved this recipe for early spring. I myself was born in Germany, and my rhubarb fascination began when one old lady from Germany baked me Rhababrerkuchen. And I’m kind of certain, that you’ll love this soup ;)
You are brilliant! I absolutely love rhubarb but have never thought about using it in something like soup. As soon as rhubarb hits the market this spring I’ll be making this recipe for sure!
Kristen @ The Endless Meal recently posted…The Ultimate Guide to Brussels Sprouts
Thank you, Kristen.
I love rhubarb too – in this soup especially.
Now we’ll just have to wait until spring ;)
Thanks for the recipe – I didn’t realize rhubarb was a cold weather plant. – I will look for it next time I am at the farmers market.
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Hi Doug, and welcome to my little virtual corner :)
Rhubarb does need cold climate to trigger a spring growth, and if you planning to plant this wonderful leafy vegetable you should know that it loves water and needs to be well fertilized each spring. Good luck ;)
To be honest I was dubious of the idea of rhubarb in a soup that is not a dessert soup (or kissel as we call it here), but then again I was intrigued enough by the idea that I decided to try it out. Oh and am I glad I tried this! :D The soup was delicious. Thank you so much for the idea!
We are always doubtful when a new thing is in question, so thank you, dear Annika for trying it, and I’m very glad that you liked it :)
[…] Rhubarb mushroom soup. This soup was so good! The recipe for this idea came from here. […]
I know I’m late to the party, but I’m eating this soup right now and it’s amazing! I needed a way to use up some rhubarb that didn’t involve adding tons of sugar, and this was the ticket. I just bought a bunch of mixed mushrooms as well, so double win! I was very skeptical, but this soup definitely goes under “Make Again.”
In no way you’re late to the party while end of each May is just the right time for this soup :) Thank you for the kind words, dear Inaya – I hope you’ll enjoy this soup many springs to come :)
I love it!! Making soup extra special and healthy another must try!! I will definitely try this recipe tomorrow and let my homies taste it. I am excited!! Thank you for sharing and looking forward to another super delish dish!!
I think your friends will love this mushroom soup, especially during these cold, winter days. Enjoy!
This looks so delicious and I bet it tastes amazing! My family will love this.
I can not wait to try this at home.
This is a great way of introducing healthy foods into our menu. Thank you
Honestly Daniel, it’s one of the top five soups I love making during the early spring time.
And this is the mushroom soup even the picky kids love to eat.
I hope you’ve tried it, and than tried it few more times :)
I love trying out the different dishes that they have to offer! This is a pretty cool.
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Thank you so much! I love rhubarb, and it gives a creamy and zesty taste to this soup…