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Creamy Icelandic Mushroom Soup

This soup isn't just tasty; it's also packed with goodness. Mushrooms bring in a load of essential nutrients, while white beans add that protein punch your body craves.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 6
Course: Appetizer, Main Course, Side Dish
Cuisine: American
Ingredients Method

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

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes
  2. Add the sliced mushrooms to the pot.
  3. Stir in the chopped, fresh basil and white beans.
  4. 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.
  5. Add the garlic cloves to the pot.
  6. 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.
  7. Stir in the chopped sundried tomatoes.
  8. 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.