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Hotel Rangá’s Icelandic wild mushroom soup is one of our most popular dishes. In fact, we always receive requests for the recipe! We have decided to share our recipe so that you can enjoy a bowl at home. This delicious blend of savory mushrooms, butter, white wine and cream is sure to please.What’s more, our wild mushroom soup is also easy to prepare.
Icelandic wild mushroom soup: delicious and easy
Icelandic wild mushroom soup is accessible for both the seasoned and novice chef. First, fry onions and mushrooms for about five minutes. Next, add white wine and reduce. To finish the dish, you will add cream, butter and roux of flour and butter. Finally, you can blitz the soup with a blender to make it very smooth and creamy. Read the full recipe with exact measurements at the bottom of the page.
Mushroom hunting in Iceland
Mushroom hunting is actually a popular activity for many Icelanders. The season for mushrooms in Iceland is short – in August and September (similar to wild berry season). You can find mushrooms along shrubbery and in forested areas. However, it is important to go mushroom hunting with someone who is very experienced. Not every mushroom is safe to consume!
Mushroom farming in Iceland
In 1960, the first mushroom farm was created in Iceland at Laugaland in Borgarfjörður. Now, there is a very large mushroom farm at Flúðasveppir in Flúðir – not far from Hotel Rangá. In fact, Flúðasveppir is now the only mushroom farm in Iceland! Most of the mushrooms in grocery stores around Iceland come from Flúðasveppir. Visitors to Flúðasveppir can tour the property and eat a tasty mushroom-filled meal at Farmers Bistro.
Wild mushroom soup
- 400 g Icelandic mushrooms or fresh field mushrooms
- 2 White onions
- 100 g Dried mushrooms
- 200 g Mixed frozen mushrooms ceps, porcini or similar
- 5 tbsp Vegetable oil
- 300 g Butter
- 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
- Slice the mushrooms and onions thinly.
- Take a large heavy-based saucepan and gently heat the oil.
- Gently fry the fresh mushrooms, onions and frozen mushrooms for 5 min.
- Pour all the wine into the pan and let it boil until the wine has reduced to almost nothing.
- Add the water to the pan.
- Now add the dried mushrooms and stir.
- Add the mushroom powder into the pan and let the mixture boil for 20 min.
- Now add the cream into the pot and let it simmer for 60 min.
- In a small pan place 100 g of 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.
- Let the soup simmer for 10 min and then add the remaining 200 g of the butter.
- Blitz the soup with a hand-held blender.
- Season with salt and pepper, also it is very good to add a little bit of sherry vinegar at the end.