Creamy Icelandic Mushroom Soup

Ingredients

• 3 tbsp olive oil
• 1 large onion, finely diced
• 2 stalks celery, finely diced
• 4 garlic cloves, minced
• 600g (about 1⅓ lb) button mushrooms or cremini mushrooms, sliced
• 200g (7 oz) fresh mixed mushrooms (oyster, shiitake, or your choice), roughly chopped
• 1–2 tbsp soy sauce
• 100ml (scant ½ cup) Madeira or dry sherry
• 1 litre (4 cups) chicken or vegetable stock
• 250ml (1 cup) heavy cream
• 1 tsp fresh thyme leaves
• Salt and black pepper, to taste
• Fresh chives or a swirl of cream, to serve

Instructions

1. Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and celery and cook gently, stirring occasionally, for 6–8 minutes until softened and translucent — do not let them brown.
2. Add the garlic and cook for 1 minute more until fragrant.
3. Increase the heat to medium-high. Add the button mushrooms and cook, stirring occasionally, for 8–10 minutes until they release their moisture and begin to turn golden at the edges.
4. Add the fresh mixed mushrooms and cook for a further 3–4 minutes until softened and any additional liquid has evaporated.
5. Stir in the soy sauce and cook for 1 minute, letting the umami depth develop.
6. Pour in the Madeira or dry sherry. Let it bubble and reduce for 2–3 minutes, scraping up any browned bits from the base of the pot.
7. Add the stock and thyme. Bring to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes to allow the flavours to meld.
8. Remove from the heat. Using an immersion blender, blend the soup until completely smooth. Alternatively, cool slightly and blend in batches in a countertop blender, then return to the pot.
9. Return the pot to low heat. Pour in the heavy cream and stir gently to combine — do not allow the soup to boil once the cream has been added.
10. Taste and season generously with salt and black pepper. For a deeper, earthier flavour, add a second tablespoon of soy sauce.
11. Ladle into warm bowls and finish with a swirl of cream and a scattering of fresh chives, or a few sautéed mushroom slices.
12. Serve immediately alongside crusty bread or rye crispbread.