mushroom and fennel soup

Heat oil in a large pan over a moderate heat. Add the wine and cook until slightly reduced, about 5 minutes. Garnish with the fresh herbs. Most recipes are easy to make and healthier, but there are treats too! Add salt, oregano, turmeric, black pepper, and fennel seeds if using. 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. Such wonderful flavors! Have it for lunch on a cold day, have it when you are not feeling so good. 26 Jan 2011. *For a really hearty meal, spread the cheese and fennel mixture onto thick slices of French bread, then toast until golden and bubbling. Read More…. Add the onion and roughly chopped fennel, cover and cook over a moderate heat for 5 minutes, shaking the pan occasionally. Add onions, celery and fennel, and cover. Add the potatoes and mushrooms, stir well, then pour in … Taste and adjust seasoning to your taste You need 500 ml of vegan or veggie stock. Serve with the soup. You can have Fennel and mushroom soup – vegan using 7 ingredients and 6 steps. Add fennel and sauté 6 minutes. Stir in the milk and lemon zest, season with freshly ground black pepper, then reheat if necessary. The vegetables should be slightly softened but not well browned. Add mushrooms and sauté 5 minutes, stirring occasionally. I’d love a big bowl! I love the addition of the fennel! Learn how your comment data is processed. Ladle the soup into bowls, top with this mixture and garnish with the feathery fronds. 3. See more details in the policy page. Remove from heat and blend down to a smooth soup. Add the mushrooms and cook, stirring occasionally, until softened, about 3 minutes. Dice the fennel and mushrooms then warm the oil in a medium-sized pot over a medium heat. Roughly chop the rest of the fennel. Your email address will not be published. Remove from the heat, blend then add the coconut milk and mix through. Add the mushrooms and soften them too. Ingredients of Fennel and mushroom soup – vegan. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid. My husband, who'd swear he won't eat fennel thoroughly enjoyed 2 bowls! This sounds like such a comforting soup for when it is cold outside. Add the rest of the ingredients and bring to the boil. Add the mushrooms and cook, stirring, until golden, about 5 minutes. Slice 12 ounces of the mushrooms in ¼-inch slices, and if too large cut the slice in half. Place the olive oil in a large pot. Here is how you achieve that. Cook for 20-30 mins until the mushrooms are soft through. Pour in the stock, white wine/Martini and cashew nuts. Cut the bulbs into quarters. I find the easiest way to blend soups like this is with an. 24 ounces Baby Bella mushrooms, cleaned well, and dried. Fennel with Mushrooms. In a large saucepan, combine mushrooms, boiling water, chicken bouillon, and onion. Sauté until soft & beginning to brown; this should take about 10 to 15 minutes. Mushroom soup is often very earthy and requires a lot of cream to lighten it up. Season to taste. 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 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. Add onion, red pepper, potatoes, celery and garlic. Save to Favorites Pin Print Review. 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. Add 2 more tablespoons olive oil to the dutch oven and heat over medium heat. The recipe says, “add stock.” what kind of stock? You need 2 tbsp of olive oil. Directions. Meanwhile, in large skillet over medium heat, sauté celery, fennel slices, and onion in olive oil until tender, about 15 minutes. An easy, tasty and comforting soup perfect for a cold day. 1 tbsp coconut oil 2 cloves garlic 2 medium onions 2 fennel bulbs 500g… Your email address will not be published. It’s very much what you would expect flavor-wise given it’s called mushroom fennel soup, and it goes down so well. Something went wrong. Toss the thyme into the pan, along with the mushrooms; season with salt and pepper. Add leeks, fennel, reserved thyme and salt stir to combine. Stir in celery-fennel mixture. Bring the saucepan to the boil, reduce to a simmer and cover. Add 2 Tablespoons of olive oil to another large skillet over medium –high heat. It’s partly the cold, of course, but also the light I suspect (or lack of it). Serve with a dash of cayenne on top. It has a creaminess to it, despite having no cream. On one baking tray, lay out the fennel and two of the garlic cloves. 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! Thanks - you have successfully subscribed! Add the diced fennel and continue to cook for about 5 mins. Looks so rich and comforting, especially on these cold winter days! Sauté 5 minutes, stirring often. The email addresses you've entered will not be stored and will only be used to send this email. Add chicken stock and bring to a boil; reduce heat and simmer uncovered for 15 minutes. Mushrooms and fennel should be tender and slightly caramelized when done. Drizzle with 1 tbsp of the oil. interesting flavor combo, I will have to give it a try! Bring the soup to a boil and simmer 35 minutes. For me, I particularly like blended soups when I’m not feeling so good – apart from Scotch broth, that is. 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. 4 tablespoons olive oil, divided. I have been searching for a good mushroom soup today! Add the stock and cook it a few more minutes before pureeing. Filed Under: Appetizer/Starter, Lunch, Winter Recipes Tagged With: fennel, mushroom, soup, vegan, vegetarian. By checking box you agree to your email address being used to send you newsletters. Add lemon pepper, fennel and cream sherry. I love mushrooms, I love fennel! Ingredients 1 tablespoon extra virgin olive oil 1 extra large garlic clove minced 1/4 cup red onion slivered thin and cut into 1-2" pieces 1 bulb of fennel cleaned and very thinly sliced (stalks and leaves removed and saved for … A cold day needs a warming bowl of soup, and this mushroom fennel soup is easy, comforting and full of great ingredients. Welcome! Melt the butter in a large heavy-bottomed pot or Dutch oven over medium-high heat. You need 400-500 g of mushrooms, halved. Fennel and Mushroom Soup This easy soup features fennel, a root vegetable that’s rich in fiber, vitamin C, and other nutrients. Place the olive oil in a large saucepan. Add broth, vinegar and salt to taste. Purée the soup in a blender or food processor until smooth, or in the pan using a hand-held blender. In pot or saucepan, heat oil over medium-high heat. Add the stock, bring to a simmer, cover and simmer around 10 minutes. I love blended soups too. Sweet aniseed-flavoured fennel and mushrooms make a delicious combination in this smooth vegetable soup, topped with a cheesy garnish. 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. Required fields are marked *. *Use Jerusalem artichokes instead of the potatoes or a head of celery instead of the fennel. They also didn't have crimini mushrooms so I used baby portabella mushrooms instead. Add onions salt& pepper stir fry 1 minute. Dice the fennel and mushrooms then warm the oil in a medium-sized pot over a medium heat. Finely chop one quarter and place in a bowl with the lemon juice, stir well and set aside for topping the cooked soup. https://www.iga.net/en/inspiring_recipes/recipes/mushroom_fennel_soup Add the potatoes and mushrooms, stir well, then pour in the sherry and stock. Using your hands, agitate the vegetables in the water to dislodge any trapped grit and dirt. Please send me more tasty recipes! Simmer until chicken is cooked through but not dry. Season with pepper and salt. I also used 1/2 cup cream sherry instead of 1/4 and a bit more red bell pepper than the recipe calls for. This site uses Akismet to reduce spam. Heat through. This mushroom fennel soup has a combination that is just what I need sometimes. While chicken is cooling, … Thanks Tara, it’s my preference too, and this has a lovely flavor. Add the new potatoes and fennel and sauté for 2-3 minutes. This is the recipe I have settled on. Mix the reserved chopped fennel with the cheese. Brown chicken on both sides then reduce heat to medium. 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. The vegetables should be slightly softened but not well browned. Place the olive oil in a large saucepan. 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!! Add the onion and roughly chopped fennel, cover and cook over a medium heat for 5 minutes, shaking the pan occasionally. Stir through the chopped mushrooms whilst you prepare your stock. Add lemon pepper, fennel and cream sherry. Add the mushrooms and cook another 5 minutes until mushrooms are soft. My fennel infused mushroom wonton soup combines simple and clean flavours to enhance the core ingredients; mushroom and fennel. Step 2 Add the chicken broth to the pot, bring to a boil, then … Because bulb fennel doesn't seem to be in season, I used about 3 celery stalks & 2 tsps of crushed fennel seed. This mushroom fennel soup makes a hearty and comforting bowl on a cold day, that’s also really good for you too. So creative! Melt butter in another saucepan; blend in flour. With your hands, working in batches, scoop the leeks to a salad spinner and spin dry. This post may contain affiliate links, where we earn from qualifying purchases. Prepare 2 of fennel bulbs, quartered. Add the wine, reduce the heat to low, and simmer until slightly reduced, about 5 minutes. Leeks would also be delicious with the potatoes and mushrooms as an alternative to fennel. Bring the soup to a simmer over medium heat and season with salt and pepper. Oh, yum! A member of the carrot and parsley family, fennel has a mild licorice flavor, but is sweeter and more aromatic. Delicious! Thanks, yes it’s a great flavor and works well with the mushroom. Bring to a boil; cover and simmer for 20 minutes. Trim any feathery tops from the fennel and reserve for garnishing the soup. Once cooled, combine this mixture with the sautéed mushrooms from Step 2. Fennel and Mushroom Soup. Please try again. Stir. So what could be better than this soup? ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 4 potatoes, about 800g in total, peeled and diced, 175g Caerphilly, Lancashire or Cheshire cheese, finely crumbled. Roughly chop the rest of the fennel. Stir well and set aside for topping the cooked soup. This soup could hardly be easier to make as all you do is soften the fennel and let it brown slightly. Add basil and lemon pepper. It has the smooth, creaminess of mushroom soup with the fragrant anise of fennel and is really quick and easy to make. Add the fennel and cook for approximately 5 minutes, stirring now and then, until the fennel … Privacy policy. Chop reserved fennel … Chicken, Fennel and Mushroom Soup Heat oil and butter in a saucepan over medium-high heat. Add the mushroom mixture to the pot with the onion mixture and stir to combine. You can use as you prefer – I suggest something light so either vegetable or chicken. See some of my favorite cooking tools and ingredients in the Caroline’s Cooking Amazon store. The vegetables should be slightly softened but not well browned. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Add the onion and roughly chopped fennel, cover and cook over medium heat for 5 minutes, shaking the pot occasionally. Add the fennel, leeks & onion. 5 from 1 vote. When chicken is cooked, remove it from the pan and set aside to cool. On another baking tray, lay out the mushrooms and the other two garlic cloves. Cover and simmer for 20 minutes. Season with salt & pepper and remove from heat. Reduce the heat and simmer for 8-10 minutes, or until the vegetables are tender. 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. 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. 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. Thank you – it’s only very mild, but I think it works well! Add the potatoes and mushrooms, stir well, then pour in the sherry and stock. Sweat the ingredients down, shaking the pan regularly for 5 minutes. Oops! Instant Pot Mexican Chicken and Rice Soup, Spicy Brazilian Seafood Stew with Coconut Milk, Kir Imperial – raspberry champagne cocktail. Serve with chunks of rustic bread to make a satisfying meal. Finely chop one-quarter of the fennel bulb and place in a bowl with the lemon juice. The earthy mushrooms, lightly sautéed in garlic and ginger and tossed with crumbled tofu, work beautifully with the slight aniseed fennel flavoured broth. Add the onion and roughly chopped fennel, cover and cook over a moderate heat for 5 minutes, shaking the pan occasionally. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes. Remove … Add the stock and bring to the boil. You need 4 cloves of garlic, peeled. There’s something about the weather this time of year that definitely makes you crave soup. Makes 4 servings. Remove tray from oven and transfer all ingredients (including pan juices) to large pot. Mash potatoes right in the broth mixture in the saucepan with a masher. Stir in the onions and mushrooms; season with salt and pepper and cook until soft and tender, about 5 minutes. Add the fennel and cook for approximately 5 minutes, stirring now and then, until the fennel starts to soften. it is so cold here, I need this to warm me up! Pour in water; stir to mix. Finely Chopped: 1/4 Cup Dry White Wine: Salt and Freshly Ground Pepper -  Serve Caramelized Onion Fennel and Mushroom Soup garnished with coarsely chopped fresh fennel, parsley and chives or scallions. In fact it’s also vegan and gluten free. Gradually add milk; cook, stirring constantly until thickened. Place the olive oil in a large saucepan. Like I say, just what you need this time of year. Cook's note Just give it a try and enjoy. Mushroom Soup with Fennel and Leeks (adapted from Fennel and Leek Soup with Mushrooms… Garlic and Zest blog) Ingredients. Ooooh, I am imagining the awesome flavor of coconut milk in this.

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