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