Mushroom And Fennel Soup Recipe
Are you looking for a yummy Mushroom And Fennel Soup recipe that will make your guests come back to your door-step time and again? The Italian Mushroom And Fennel Soup is a delight to serve and enjoy. This Mushroom And Fennel Soup, when served as an Appetizer will always bring cheer to your table. The key ingredient in Mushroom And Fennel Soup is Vegetable. It is highly recommended to try out this great Mushroom And Fennel Soup recipe.
Ingredients
Red onions 2
Balsamic vinegar 1/4 cup
Sugar 2 tbsp
Dry white wine 2 tbsp
Butter 1 tbsp
Extra virgin olive oil 2+1 tbsp
Dry, drinkable sherry 1/4 cup
White or Italian crimini mushrooms 350 gms
Shallots 3
Fresh tomatoes 3
Fennel bulb 1
Garlic 2-3 cloves
Chicken stock 5-6 cups
Fresh basil leaves 6-8
Baby spinach 3 cups
Salt and Pepper to taste
Directions
Take a large skillet with a lid.
Pour in 2 tbsp olive oil and butter and heat on a medium flame.
Toss the onions and half of the fennel in the heated olive butter mix.
Cover and simmer over low heat for 10-15 minutes.
Then add the balsamic vinegar, sugar and wine.
Turn up heat to medium high and caramelize the onions and fennel until they are browned.
Set aside and let it cool.
In a pot, heat remaining tablespoon of olive oil and saute the shallots in it.
Then add garlic and sherry and cook for about 1 minute more.
Add mushrooms, tomatoes and the rest of the fennel.
Simmer for about 3 minutes.
Pour in the stock, add basil and cook to reduce liquid by about half.
This takes about 15-20 minutes of simmering.
Add the spinach and remove from heat.
Now add the caramelized onion and fennel mix and serve hot.
Pour in 2 tbsp olive oil and butter and heat on a medium flame.
Toss the onions and half of the fennel in the heated olive butter mix.
Cover and simmer over low heat for 10-15 minutes.
Then add the balsamic vinegar, sugar and wine.
Turn up heat to medium high and caramelize the onions and fennel until they are browned.
Set aside and let it cool.
In a pot, heat remaining tablespoon of olive oil and saute the shallots in it.
Then add garlic and sherry and cook for about 1 minute more.
Add mushrooms, tomatoes and the rest of the fennel.
Simmer for about 3 minutes.
Pour in the stock, add basil and cook to reduce liquid by about half.
This takes about 15-20 minutes of simmering.
Add the spinach and remove from heat.
Now add the caramelized onion and fennel mix and serve hot.
