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