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Print Recipe
Mushroom Soup with Fennel Recipe
I've combined the seemingly incompatible products: mushrooms and fennel, and it turned out delicious, tender, velvety soup with a wonderful aroma.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Prepare the products. I have here half portion, my husband and I together and this was a lot. Vegetables wash and clean.
    Prepare the products. I have here half portion, my husband and I together and this was a lot. Vegetables wash and clean.
  2. 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.
    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.
  3. Mushrooms clean and cut into slices, potatoes - in small cubes.
    Mushrooms clean and cut into slices, potatoes - in small cubes.
  4. Pour vegetable oil into a large pot. Add onion and slightly put out.
    Pour vegetable oil into a large pot. Add onion and slightly put out.
  5. Pour the fennel, stir, cover and cook over medium heat for 5 minutes, shaking the pan periodically. Vegetables should be softer, but not toasted.
    Pour the fennel, stir, cover and cook over medium heat for 5 minutes, shaking the pan periodically. Vegetables should be softer, but not toasted.
  6. Add the potatoes.
    Add the potatoes.
  7. And mushrooms, mix well, pour the sherry and broth.
    And mushrooms, mix well, pour the sherry and broth.
  8. Bring to a boil, reduce the heat, cover and cook for 30 minutes until the potatoes are boiled.
    Bring to a boil, reduce the heat, cover and cook for 30 minutes until the potatoes are boiled.
  9. Beat the soup in a puree with a blender. Return to pan.
    Beat the soup in a puree with a blender. Return to pan.
  10. Add salt, black pepper and lemon zest.
    Add salt, black pepper and lemon zest.
  11. Stir in cream or milk, reheat if necessary.
    Stir in cream or milk, reheat if necessary.
  12. Cheese to grate on a large grater. Mix the remaining finely chopped fennel with grated cheese.
    Cheese to grate on a large grater. Mix the remaining finely chopped fennel with grated cheese.
  13. To make the dish really hearty, spread a mixture of cheese and fennel thick slices of bread and fry until Golden brown.
    To make the dish really hearty, spread a mixture of cheese and fennel thick slices of bread and fry until Golden brown.
  14. Serve the soup.
     Serve the soup.
  15. Bon appetit.
    Bon appetit.

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