This creamy Icelandic mushroom soup isn’t just tasty; it’s also packed with goodness.
Ever craved a bowl of comforting soup on a chilly day without the hassle of complicated recipes? Well, look no further! Imagine a warm, creamy, and utterly delicious Creamy Icelandic Mushroom Soup that’s as easy to make as it is healthy. Trust me; this recipe is your new best friend in the kitchen.
You won’t believe how effortless it is to whip up this delightful soup. With just a handful of ingredients, a bit of chopping, and some simmering, you’ll have a hearty, homemade meal ready to go. Even if you’re not a master chef, this recipe is foolproof. Sauté some mushrooms, onions, and garlic, blend it all together, and voilà – you’ve got a velvety soup that’s perfect for any cozy night in.
Ingredients
- 3 cups mushrooms, cleaned and sliced
- 1 can (13.5 oz) coconut milk
- 1/2 sweet onion, finely chopped
- 2 tablespoons olive oil
- 2 large cloves of garlic, minced
- 4-5 sundried tomatoes, chopped
- 1 can (15 oz) white beans, drained and rinsed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon dried oregano
- 1/4 cup fresh basil leaves, chopped
- 4 cups water or vegetable broth
- Freshly ground black pepper, to taste
- Optional: Croutons or toasted bread for serving
Now, let’s talk about the health benefits. Imagine indulging in a creamy soup without any guilt. dairy and gluten. This soup is not only dairy-free and gluten-free but it boasts a plethora of nutrients, making it a wholesome choice for your well-being. The abundance of mushrooms not only imparts a robust flavor but also delivers essential vitamins and minerals. Combined with the goodness of white beans, the soup becomes a protein-packed delight, ensuring you stay energized throughout the day. To elevate its nutritional profile, coconut milk adds a touch of creaminess without compromising on health, making this soup a wholesome option for everyone.
As you take that first spoonful, you’ll be greeted with a symphony of flavors—earthy mushrooms, the subtle sweetness of coconut milk, and the aromatic blend of garlic and herbs. It’s a warm hug in a bowl, comforting your senses and nourishing your body.
Creamy Icelandic Mushroom Soup
Ingredients
- 3 cups mushrooms, cleaned and sliced
- 1 can (13.5 oz) coconut milk
- ½ sweet onion, finely chopped
- 2-3 tbsp olive oil
- 2 large cloves of garlic, minced
- 1 can (15 oz) white beans, drained and rinsed
- 1-2 tsp salt, or to taste
- 1 tsp dried oregano
- ⅓ cup fresh basil leaves, chopped
- 3-4 cups water
- Freshly ground black pepper, to taste
- 4-5 sundried tomatoes
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes
- Add the sliced mushrooms to the pot.
- Stir in the chopped, fresh basil and white beans.
- Season the mixture with salt and dried oregano. Pour in the coconut milk and water, and bring the mixture to a boil. Reduce the heat and let it simmer for about 10-15 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Add the garlic cloves to the pot.
- Use an immersion blender to blend the soup until smooth and creamy. If you prefer a chunkier soup, you can blend only half of the mixture and leave the rest as is.
- Stir in the chopped sundried tomatoes.
- Taste the soup and adjust the seasoning with more salt and freshly ground black pepper if needed. Stir in more chopped fresh basil leaves, allowing the soup to simmer for an additional minute.