Icelandic Creamy Mushroom Soup
Servings : 6
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.
Notes
NOTE 1: I used a combination of white mushrooms and shiitake mushrooms for this recipe and it came out great. You can try a variety or just use one type.
NOTE 2: I used vegetable stock for this recipe. The original recipe called for meat or mushroom stock. Feel free to use what you like.