· · · · ·

Recipe of the week: Icelandic mushroom soup

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. Icelandic mushroom soup Ingredients 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 300g butter 100g plain white flour 100ml white wine 100ml Madeira 500ml water 2000ml double or heavy cream 3 tbs mushroom powder (you can make your own or buy) Directions 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. If you have a recipe you would like to share with  A Luxury Travel Blog’s readers, please contact us.

Paul Johnson

Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.

Did you enjoy this article?

Receive similar content direct to your inbox.


  1. Being a vegetarian,im always on the look out for different ways to eat my veg,and this icelandic soup sounds and looks suitable for me x

  2. Thanks for this luxurious recipe. Sounds delicious and creamy. I have dried some ceps from our woodland and this has give me an idea on how to use them up.

  3. Mushrooms are savour for veggis like me On a Barbeque Day, this comforting soup is now an addation to the menu.thanks !

  4. Sounds super decadent, but something my husband who is a throat cancer survivor could eat. I think I’ll give it a go but add some protein powder.

  5. A lovely sounding soup from the recipe but not one that would do a diet a lot of good with all the butter and cream

  6. This looks delicious! Now need find where I can get mushroom powder. Would be great for supper or a special dinner

  7. Hey Paul! What a delicious and creamy soup! I will definitely try it out. Thanks for sharing the recipe.

  8. This looks absolutely Scrumdiddlyumptious. I hope to visit Iceland one day & no I don’t mean the Supermarket!!

  9. This mushroom soup sounds delicious, would love to try this at home; dried mushrooms might be hard to find, though.

  10. Soup is one of the foods I always have in my fridge and freezer. So easy for a quicvk and fullfilling meal

  11. Sounds delicious! Was in Iceland last summer and have been missing it. :) Maybe I’ll have to make this soup to tie me over until my next trip!

Comments are closed.