Icelandic Wild Mushroom Soup

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

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.