Mushroom-fennel soup
Mushroom-fennel soup

Preparation time 15 minutes

Total time: 1 hour

Ingredients

  1. 15 mL (1 tbsp.) butter
  2. 1 garlic clove, chopped
  3. 1 fennel bulb, coarsely chopped
  4. 1 container 170-g container portobello mushrooms
  5. ½ 227-g container cremini mushrooms
  6. 1 L (4 cups) sodium-reduced beef broth
  7. 310 mL (1 ¼ cups) water
  8. 1 potato, cut in chunks
  9. 15 mL (1 tbsp.) dried tarragon
  10. To taste, salt and pepper
  11. 35% M.F. cream and mushrooms

Directions

  1. Heat butter in a large saucepan over medium-high heat.
  2. Add garlic, fennel and mushrooms.
  3. Cook for 5 to 7 minutes, or until fennel is translucent.
  4. Add broth, water, potato and tarragon. Season with salt and pepper.
  5. Bring to a boil; reduce heat to medium-low and simmer for 15 minutes.
  6. 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.

Variation: Replace beef broth by chicken broth; replace water by warm milk, adding to soup just before blending.

Cookie collection and updated privacy commitment

We have updated our privacy commitment and are now collecting cookies to provide you with ads tailored to your interest across the internet. For more information about cookies and how to disable cookies, visit our privacy commitment. Learn more