IcelandicSoupVegetarian

Icelandic Wild Mushroom Soup

Name: Icelandic Wild Mushroom Soup
Prep time: 30 minutes
Cook time: 1 hour 30 minutes
Total time: 2 hours
Yield: 4
Cuisine: Icelandic
Ingredients: 400 g fresh Icelandic mushrooms or field mushrooms; 2 white onions; 100 g dried mushrooms (ceps, porcini, or similar); 200 g mixed frozen mushrooms; 5 tbsp vegetable oil; 300 g butter, divided; 100 g plain white flour; 100 ml white wine; 100 ml Madeira; 500 ml water; 2 L double or heavy cream; 3 tbsp mushroom powder; Salt and pepper to taste; Sherry vinegar to taste

Prep

30 minutes

Cook

1 hour 30 minutes

Total

2 hours

Serves

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Ingredients

Units

14 ⅛ oz fresh Icelandic mushrooms or field mushrooms
2 white onions
3.5 oz dried mushrooms (ceps, porcini, or similar)
7.1 oz mixed frozen mushrooms
5 tbsp vegetable oil
1 ⅓ cups butter, divided
0.8 cups plain white flour
0.4 cups white wine
0.4 cups Madeira
2.1 cups water
8 ⅓ cups double or heavy cream
3 tbsp mushroom powder
Salt and pepper to taste
Sherry vinegar to taste

Instructions

1
Slice the mushrooms and onions thinly.
2
Take a large heavy-based saucepan and gently heat the oil.
3
Gently fry the fresh mushrooms, onions, and frozen mushrooms for 5 minutes.
4
Pour all the wine and Madeira into the pan and let it boil until reduced to almost nothing.
5
Add the water to the pan.
6
Add the dried mushrooms and stir.
7
Add the mushroom powder and let the mixture boil for 20 minutes.
8
Add the cream and let it simmer for 60 minutes.
9
In a small pan, melt 100 g of butter over gentle heat, then add the flour and combine to make a roux.
10
Whisk the roux mixture into the soup and continue whisking until the soup thickens.
11
Let the soup simmer for 10 minutes, then add the remaining 200 g of butter.
12
Blitz the soup with a hand-held blender until smooth and creamy.
13
Season with salt and pepper. Add a little sherry vinegar to taste.