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Mushroom-fennel soup Recipe

Mushroom-fennel soup
Source: Iga

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.

Side DishesSoups

A recipe from Iga

https://www.flyers-on-line.com/data/recipes/7868/mushroom-fennel-soup.jpg

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