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Mushroom-fennel soup Recipe
Ingredients
- 15 mL (1 tbsp.) butter
- 1 garlic clove, chopped
- 1 fennel bulb, coarsely chopped
- 1 container 170-g container portobello mushrooms
- ½ 227-g container cremini mushrooms
- 1 L (4 cups) sodium-reduced beef broth
- 310 mL (1 ¼ cups) water
- 1 potato, cut in chunks
- 15 mL (1 tbsp.) dried tarragon
- To taste, salt and pepper
- 35% M.F. cream and mushrooms
| PREP TIME 15m |
COOK TIME 25m |
TOTAL TIME 40m |
YIELD 4 servings |
|---|
Instructions
- Heat butter in a large saucepan over medium-high heat.
- Add garlic, fennel and mushrooms.
- Cook for 5 to 7 minutes, or until fennel is translucent.
- Add broth, water, potato and tarragon.
- Season with salt and pepper.
- Bring to a boil; reduce heat to medium-low and simmer for 15 minutes.
- Pour soup into a blender or use an immersion blender to purée the soup.
- Divide among 6 bowls.
- Garnish with a thin stream of cream and thinly sliced mushrooms.
A recipe from Iga
2020-10-12
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