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Mushroom And Fennel Soup Recipe
|Baby spinach||3 Cup (48 tbs)|
|Balsamic vinegar||1⁄4 Cup (4 tbs)|
|Chicken stock||6 Cup (96 tbs)|
|Dry white wine||2 Tablespoon|
|Dry sherry||1⁄4 Cup (4 tbs) (Drinkable)|
|Extra virgin olive oil||3 Tablespoon (2 Plus1 Tablespoon)|
|Fresh basil leaves||8|
|Garlic||3 Clove (15 gm)|
|Cremini mushrooms||350 Gram (White / Italian)|
Serving size: Complete recipe
Calories 1711 Calories from Fat 693
% Daily Value*
Total Fat 76 g116.8%
Saturated Fat 15.7 g78.5%
Trans Fat 0 g
Cholesterol 75.5 mg
Sodium 3122 mg130.1%
Total Carbohydrates 188 g62.6%
Dietary Fiber 21.5 g86.2%
Sugars 96.5 g
Protein 60 g119.1%
Vitamin A 229.4% Vitamin C 221%
Calcium 49.2% Iron 63.2%
*Based on a 2000 Calorie diet
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.