When you think about Icelandic cuisine you may struggle a little at first to think of what a classic regional dish might comprise of. However, modern Icelandic menus are, in fact, breaking boundaries and many talented chefs are taking traditional ingredients and reinterpreting these into more refined contemporary dishes. This Wild Mushroom Soup recipe demonstrates a creative interpretation of an old family favourite.
400g Icelandic mushrooms or fresh field mushrooms
2 large white onions
100g dried mushrooms
200g mixed frozen mushrooms (ceps, porcini or similar)
5 tbs vegetable oil
100g plain white flour
100ml white wine
2000ml double or heavy cream
3 tbs mushroom powder (you can make your own or buy)
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 into the pan and let it boil until the wine has reduced to almost nothing.
5. Add the water to the pan.
6. Now add the dried mushrooms and stir.
7. Add the mushroom powder into the pan and let the mixture boil for 20 minutes.
8. Now add the cream into the pot and let it simmer for 60 minutes.
9. In a small pan place 100g of the butter heat gently and let it melt, then add flour into it and combine it together to make a roux. Whisk the roux mixture into the soup and continue whisking until the soup thickens.
10. Let the soup simmer for 10 minutes and then add the remaining 200g of the butter.
11. Blitz the soup with a hand-held blender.
12. Season with salt and pepper, also it is very good to add little bit of sherry vinegar at the end.
Thank you to Karl Jóhann Unnarsson, Head Chef at Hotel Ranga, southern Iceland, for the recipe.
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