Mushroom fennel soup is a sophisticated combination that's popular throughout the Mediterranean. The mild licorice sweetness of fennel mellows beautifully when cooked, creating an aromatic backdrop for earthy mushrooms.
This soup is perfect for dinner parties or when you want something a bit more elegant. The fennel adds a subtle complexity that makes people ask what the secret ingredient is.
About Fennel
- Raw: Crisp, licorice flavor
- Cooked: Sweet, mellow, silky
- Use it all: Bulb, stalks, and fronds
- Pairs with: Citrus, mushrooms, fish
Cooking Tips
- Caramelize fennel for sweetness
- Don't overcook - keep some texture
- Reserve fronds for garnish
- White wine enhances flavor
Serving Suggestions
- Fennel fronds
- Fresh tarragon
- Crusty bread
- Elegant dinner starter
Mushroom Fennel Soup
Aromatic soup with mushrooms and sweet fennel.
Nutrition per serving
175Calories
6gProtein
14gCarbs
11gFat
4gFiber
5gSugar
Ingredients
Instructions
-
Caramelize fennel. Melt butter in a large pot over medium heat. Add fennel and onion. Cook 10-12 minutes, stirring occasionally, until fennel is golden and caramelized.
-
Add mushrooms. Add mushrooms and cook 6-8 minutes until golden. Add garlic and cook 1 minute.
-
Build soup. Add white wine and cook until nearly evaporated. Add broth and tarragon. Simmer 15 minutes.
-
Finish. Blend until smooth. Stir in cream and heat gently. Season with salt and white pepper. Serve garnished with fennel fronds.
Recipe Notes
- Chunky version: Don't blend - keep texture.
- Add protein: Seared scallops on top are amazing.
- Vegan: Use olive oil and coconut cream.
- Storage: Refrigerate 4 days. Best fresh.
