Prepare the products. I have here half portion, my husband and I together and this was a lot. Vegetables wash and clean.
Onions to chop. Cut the feathery tops of the fennel and leave to decorate the soup. Cut the bulbs into 4 pieces. One quarter cut very finely and put in a bowl with lemon juice, mix well. The rest of the fennel cut into arbitrary pieces.
Mushrooms clean and cut into slices, potatoes - in small cubes.
Pour vegetable oil into a large pot. Add onion and slightly put out.
Pour the fennel, stir, cover and cook over medium heat for 5 minutes, shaking the pan periodically. Vegetables should be softer, but not toasted.
Add the potatoes.
And mushrooms, mix well, pour the sherry and broth.
Bring to a boil, reduce the heat, cover and cook for 30 minutes until the potatoes are boiled.
Beat the soup in a puree with a blender. Return to pan.
Add salt, black pepper and lemon zest.
Stir in cream or milk, reheat if necessary.
Cheese to grate on a large grater. Mix the remaining finely chopped fennel with grated cheese.
To make the dish really hearty, spread a mixture of cheese and fennel thick slices of bread and fry until Golden brown.