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