On a recent trip to London, my little family was unexpectedly stranded for a night in Reykjavik, Iceland. I’ll spare you the long story, but we had the craziest landing I’ve ever experienced, 30 minutes on the tarmac because winds were to high to deplane, 2 hours in the baggage claim area, and a 90 minute bus ride to a hotel (all instead of a 1 hour layover). Thankfully, the hotel was very nice and served a lunch that included some Icelandic Creamy Mushroom Soup that was just wonderful! So, I decided to look up some recipes and give it a go myself.
Apparently, they have lots of wild mushrooms in Iceland during a certain season. I didn’t use wild mushrooms for this recipe, but it was still fabulous!
This recipe was adapted from icecook.blogspot.com.
Ingredients
- 8 oz mushrooms see notes
- 2 Tbsp unsalted butter
- 6 cups vegetable broth or meat or mushroom stock (see notes)
- 1 each leek medium
- 1/2 cup heavy whipping cream *Yellow Tier
- salt
- pepper
Instructions
- Slice or chop all of the mushrooms to bite-sized pieces. Divide in half. Chop the onion coarsely.
- 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.
- Add the other half of the butter and simmer the other half of the mushrooms along with all of the onion for 2-3 minutes until the onion is soft.
- Add about half of the stock and all of the second batch of simmered veggies (half of the mushrooms and all of the onion) to a blender or food processor and process until smooth. Remember not to blend hot contents without venting to allow steam to escape.
- Add the rest of the stock, the contents of the blender or food processor, and the first batch of simmered mushrooms to the saucepan and cook on med-high for about 5 minutes.
- Just before serving, add the cream and bring to a boil. Add salt to taste.
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