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


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)


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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Comments (11)

  1. amy fidler says:

    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. Maya Russell says:

    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. shweta Ahuja says:

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

  4. P T says:

    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. Richard Eldred Hawes says:

    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. Sheila Reeves says:

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

  7. Anna says:

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

  8. Sparklett21 says:

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

  9. Denfor Hopkins says:

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

  10. Richard Eldred Hawes says:

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

  11. Rebecca says:

    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!

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