Add broth, vinegar and salt to taste. Bring to a boil; cover and simmer for 20 minutes. Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. Stir well and set aside for topping the cooked soup. 26 Jan 2011. Add basil and lemon pepper. Like I say, just what you need this time of year. Ingredients of Fennel and mushroom soup – vegan. I'm Caroline and this is where I share recipes inspired by travels, places I want to go, or just ideas from feeding the family. 5 from 1 vote. The vegetables should be slightly softened but not well browned. Add chicken stock and bring to a boil; reduce heat and simmer uncovered for 15 minutes. Sweat the ingredients down, shaking the pan regularly for 5 minutes. Simmer until chicken is cooked through but not dry. Taste and adjust seasoning to your taste Add the onion and roughly chopped fennel, cover and cook over a moderate heat for 5 minutes, shaking the pan occasionally. Roughly chop the rest of the fennel. Bring to the boil, reduce the heat, cover and simmer for 30 minutes, stirring once or twice, until the potatoes are tender and falling apart. Add the mushrooms and soften them too. *For a really hearty meal, spread the cheese and fennel mixture onto thick slices of French bread, then toast until golden and bubbling. Cover and simmer for 20 minutes. 24 ounces Baby Bella mushrooms, cleaned well, and dried. When chicken is cooked, remove it from the pan and set aside to cool. Bring the saucepan to the boil, reduce to a simmer and cover. Melt the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add onion, red pepper, potatoes, celery and garlic. Stir in celery-fennel mixture. Add peppers& fennel stir fry for 3 minutes or until the veggies are just slightly charred around the edges (not burned) Add mushrooms& stir fry until the mushrooms are soft& slightly brown. I also used 1/2 cup cream sherry instead of 1/4 and a bit more red bell pepper than the recipe calls for. You can use as you prefer – I suggest something light so either vegetable or chicken. Chop reserved fennel … Save to Favorites Pin Print Review. Just give it a try and enjoy. This soup could hardly be easier to make as all you do is soften the fennel and let it brown slightly. Add 2 Tablespoons of olive oil to another large skillet over medium –high heat. Here is how you achieve that. My fennel infused mushroom wonton soup combines simple and clean flavours to enhance the core ingredients; mushroom and fennel. Cook's note I find the easiest way to blend soups like this is with an. Trim any feathery tops from the fennel and reserve for garnishing the soup. Per serving: 216 calories, 9 g total fat (1 g saturated fat), 30 g carbohydrate, 9 g protein, 5 g dietary fiber, 119 mg sodium. Mushroom soup is often very earthy and requires a lot of cream to lighten it up. I have been searching for a good mushroom soup today! https://www.iga.net/en/inspiring_recipes/recipes/mushroom_fennel_soup See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store. Step 2 Add the chicken broth to the pot, bring to a boil, then … Looks so rich and comforting, especially on these cold winter days! Please send me more tasty recipes! It’s partly the cold, of course, but also the light I suspect (or lack of it). For me, I particularly like blended soups when I’m not feeling so good – apart from Scotch broth, that is. Cut the fennel bulb in half and coarsely chop the stalks, trim away the hard bottom core Heat the oil over high heat for 30 secs. Thanks - you have successfully subscribed! Remove from heat and blend down to a smooth soup. Finely Chopped: 1/4 Cup Dry White Wine: Salt and Freshly Ground Pepper 1 onion, chopped 1 fennel bulb, roughly chopped, reserving any leaves to garnish 2 cooking apples, such as Bramleys, cored and chopped (about 350g) 2 sprigs of thyme Add the mushrooms and cook another 5 minutes until mushrooms are soft. Add salt, oregano, turmeric, black pepper, and fennel seeds if using. Add the fennel and cook for approximately 5 minutes, stirring now and then, until the fennel … Once cooled, combine this mixture with the sautéed mushrooms from Step 2. A member of the carrot and parsley family, fennel has a mild licorice flavor, but is sweeter and more aromatic. Privacy policy. On one baking tray, lay out the fennel and two of the garlic cloves. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 4 potatoes, about 800g in total, peeled and diced, 175g Caerphilly, Lancashire or Cheshire cheese, finely crumbled. 3. Ladle the soup into bowls, top with this mixture and garnish with the feathery fronds. Dice the fennel and mushrooms then warm the oil in a medium-sized pot over a medium heat. Add the onion and roughly chopped fennel, cover and cook over medium heat for 5 minutes, shaking the pot occasionally. Add the stock and bring to the boil. Bring the soup to a boil and simmer 35 minutes. I love mushrooms, I love fennel! Now that’s a new combination to me but it sounds delicious… The flavour of fennel is one of my favourites and combined with mushrooms I am sure it is fantastic! There’s something about the weather this time of year that definitely makes you crave soup. Gradually add milk; cook, stirring constantly until thickened. Dice the fennel and mushrooms then warm the oil in a medium-sized pot over a medium heat. You need 400-500 g of mushrooms, halved. Add lemon pepper, fennel and cream sherry. Mix the reserved chopped fennel with the cheese. Leeks would also be delicious with the potatoes and mushrooms as an alternative to fennel. Cook for 20-30 mins until the mushrooms are soft through. Please try again. Add 2 more tablespoons olive oil to the dutch oven and heat over medium heat. Oh, yum! Have it for lunch on a cold day, have it when you are not feeling so good. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. By checking box you agree to your email address being used to send you newsletters. Cut the bulbs into quarters. Melt butter in another saucepan; blend in flour. Fennel and Mushroom Soup This easy soup features fennel, a root vegetable that’s rich in fiber, vitamin C, and other nutrients. Add leeks, fennel, reserved thyme and salt stir to combine. Such wonderful flavors! The vegetables should be slightly softened but not well browned. Season to taste. Delicious! Add the stock and cook it a few more minutes before pureeing. Add the wine, reduce the heat to low, and simmer until slightly reduced, about 5 minutes. Mushrooms and fennel should be tender and slightly caramelized when done. Add onions, celery and fennel, and cover. Add the onion and roughly chopped fennel, cover and cook over a medium heat for 5 minutes, shaking the pan occasionally. A cold day needs a warming bowl of soup, and this mushroom fennel soup is easy, comforting and full of great ingredients. Makes 4 servings. The vegetables should be slightly softened but not well browned. Or, for a heartier bowl of soup, put about ⅓ cup of Toasted Quinoa in the bottom of each bowl and top with the soup. 4 tablespoons olive oil, divided. Add the diced fennel and continue to cook for about 5 mins. You need 2 tbsp of olive oil. Add the fennel, leeks & onion. You need 4 cloves of garlic, peeled. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes. Instant Pot Mexican Chicken and Rice Soup, Spicy Brazilian Seafood Stew with Coconut Milk, Kir Imperial – raspberry champagne cocktail. Directions. Oops! Add the mushrooms and cook, stirring occasionally, until softened, about 3 minutes. Add the mushrooms and cook, stirring, until golden, about 5 minutes. Garnish with the fresh herbs. Stir through the chopped mushrooms whilst you prepare your stock. They also didn't have crimini mushrooms so I used baby portabella mushrooms instead. It’s very much what you would expect flavor-wise given it’s called mushroom fennel soup, and it goes down so well. Season with pepper and salt. Place the olive oil in a large saucepan. Mash potatoes right in the broth mixture in the saucepan with a masher. So what could be better than this soup? Fennel with Mushrooms. Add the wine and cook until slightly reduced, about 5 minutes. Finely chop one-quarter of the fennel bulb and place in a bowl with the lemon juice. Place the olive oil in a large saucepan. Fennel and Mushroom Soup. Here I've used a blend of fennel and cashews to add creaminess and lightness, also a little bit of white wine or Martini helps things along!! I love the addition of the fennel! Remove from the heat, blend then add the coconut milk and mix through. Toss the thyme into the pan, along with the mushrooms; season with salt and pepper. Most recipes are easy to make and healthier, but there are treats too! We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Drizzle with 1 tbsp of the oil. Slice 12 ounces of the mushrooms in ¼-inch slices, and if too large cut the slice in half. Add the potatoes and mushrooms, stir well, then pour in … *Use Jerusalem artichokes instead of the potatoes or a head of celery instead of the fennel. This is the recipe I have settled on. In pot or saucepan, heat oil over medium-high heat. Stir. Add the fennel and cook for approximately 5 minutes, stirring now and then, until the fennel starts to soften. I love blended soups too. Add fennel and sauté 6 minutes. Required fields are marked *. On another baking tray, lay out the mushrooms and the other two garlic cloves. Serve with a dash of cayenne on top. It has a creaminess to it, despite having no cream. The earthy mushrooms, lightly sautéed in garlic and ginger and tossed with crumbled tofu, work beautifully with the slight aniseed fennel flavoured broth. Finely chop one quarter and place in a bowl with the lemon juice, stir well and set aside for topping the cooked soup. Add the chopped mushrooms and sliced fennel and cook over medium-high for 7 minutes, stirring often; Add the lentils and the water or broth. Bring the soup to a simmer over medium heat and season with salt and pepper. Thank you – it’s only very mild, but I think it works well! -  Ooooh, I am imagining the awesome flavor of coconut milk in this. An easy, tasty and comforting soup perfect for a cold day. It has the smooth, creaminess of mushroom soup with the fragrant anise of fennel and is really quick and easy to make. Add lemon pepper, fennel and cream sherry. Place the olive oil in a large pot. Chicken, Fennel and Mushroom Soup Heat oil and butter in a saucepan over medium-high heat. Pour in water; stir to mix. This mushroom fennel soup makes a hearty and comforting bowl on a cold day, that’s also really good for you too. While chicken is cooling, … Add the onion and roughly chopped fennel, cover and cook over a moderate heat for 5 minutes, shaking the pan occasionally. Pour in the stock, white wine/Martini and cashew nuts. Serve with the soup. Heat through. With your hands, working in batches, scoop the leeks to a salad spinner and spin dry. Remove … Place the olive oil in a large saucepan. Remove tray from oven and transfer all ingredients (including pan juices) to large pot. Stir in the onions and mushrooms; season with salt and pepper and cook until soft and tender, about 5 minutes. This post may contain affiliate links, where we earn from qualifying purchases. This mushroom fennel soup has a combination that is just what I need sometimes. Your email address will not be published. Read More…. Prepare 2 of fennel bulbs, quartered. Add the new potatoes and fennel and sauté for 2-3 minutes. This site uses Akismet to reduce spam. Thanks Tara, it’s my preference too, and this has a lovely flavor. Add the rest of the ingredients and bring to the boil. Serve with chunks of rustic bread to make a satisfying meal. 1 Bulb Fennel Halved and thinly sliced lengthwise, fronds reserved: 2 Cloves Garlic Minced: 8 Cups Beef Stock: 500g Mixed Mushrooms Try: Shittake, Oyster and Portobello Mushrooms. In fact it’s also vegan and gluten free. See more details in the policy page. Sauté 5 minutes, stirring often. Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes. Add onions salt& pepper stir fry 1 minute. Your email address will not be published. Add mushrooms and sauté 5 minutes, stirring occasionally. Add the mushroom mixture to the pot with the onion mixture and stir to combine. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Purée the soup in a blender or food processor until smooth, or in the pan using a hand-held blender. Add the stock, bring to a simmer, cover and simmer around 10 minutes. Add the potatoes and mushrooms, stir well, then pour in the sherry and stock. My husband, who'd swear he won't eat fennel thoroughly enjoyed 2 bowls! 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