Monday, February 18, 2013

Day 49: Wild Mushroom Soup

Here is a hearty soup that is creamy and savoury and warms you from the inside. Try it with some nice french bread and cheese and enjoy.

2 heads fennel, halved
3 T buttler
2 T olive oil
1 onion, minced
2 cloves garlic, crushed
1 lb each brown, chantrelle and oyster mushrooms, coursely chopped
4 cups chicken stock
1/4 cup cream
2 T fresh thyme leaves
salt and pepper to taste


1. Place fennel halves face down on an oiled baking sheet and roast in the oven at 300º for approximately 45 minutes - 1 hour until very soft.
2.In a medium stock pot,heat butter and olive oil until hot.
3. Add garlic and onions to the pot and cook until translucent.
4. Stir in all of the mushrooms and thyme and cook until soft and brown.
5. Chop 3 of the fennel heads coursely and add to mushrooms and cook for 2 minutes.
6. Cover with chicken stock and cook for 20 minutes.
7. Puree with a hand blender and stir in cream.
8. Add salt and pepper to taste.


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