Icelandic Creamy Mushroom Soup
Jump to recipeIngredients
- 8 oz mushrooms (white, shiitake, or a combination)
- 2 tbsp unsalted butter
- 6 cups vegetable broth (or meat or mushroom stock)
- 1 medium leek, chopped
- 1/2 cup heavy whipping cream
- Salt to taste
- Pepper to taste
Instructions
- 1
Slice or chop all of the mushrooms into bite-sized pieces and divide in half. Coarsely chop the leek.
- 2
Add half of the butter to a large saucepan and melt over medium heat. Add half of the mushrooms and simmer for 2-3 minutes without browning. Remove from pan and set aside.
- 3
Add the remaining butter to the saucepan and simmer the other half of the mushrooms along with all of the leek for 2-3 minutes until the leek is soft.
- 4
Add about half of the stock and the second batch of simmered vegetables (half of the mushrooms and all of the leek) to a blender or food processor. Process until smooth, venting to allow steam to escape.
- 5
Add the remaining stock, the blended mixture, and the reserved simmered mushrooms to the saucepan. Cook on medium-high heat for about 5 minutes.
- 6
Just before serving, add the cream and bring to a boil. Season with salt and pepper to taste.