Icelandic Mushroom Soup
(It really is delicious -- your friend, Rap)

Ingredients

    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

Instructions

Method

    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.