Wild Mushroom Soup with Chestnuts and Roasted Fennel

Name: Wild Mushroom Soup with Chestnuts and Roasted Fennel
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: Global
Ingredients: 454 grams chanterelle mushrooms, wiped of grit and coarsely chopped; 454 grams cooked chestnuts; 3 liters chicken stock; 6 smalls fennel bulbs, stalks removed, halved lengthwise; 12 servings Fresh chopped chives, for garnish; 4 garlic cloves, minced; 118 milliliters heavy cream; 12 servings Extra-virgin olive oil; 1 large onion, chopped; 454 grams oyster mushrooms, wiped of grit and coarsely chopped; 12 servings Sea salt and freshly ground black pepper; 1 bunches fresh thyme sprigs, leaves stripped from the stem; 59 milliliters (1/2 stick) unsalted butter; 454 grams white button mushrooms, wiped of grit and coarsely chopped

You can never have too many soup recipes, so give Wild Mushroom Soup with Chestnuts and Roasted Fennel a try. This recipe makes 12 servings with 428 calories, 11g of protein, and 26g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. A mixture of oyster mushrooms, chestnuts, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Watch how to make this recipe.

Preheat the oven to 400 degrees F.

Equipment you will use

Oven

Put the fennel halves, cut-side up, in a baking dish and drizzle with enough olive oil to come up half-way; season with a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. Reserve until ready to serve.

Ingredients you will need

Salt And Pepper

Olive Oil

Fennel

Soup

Equipment you will use

Baking Pan

In a large pot, melt the butter over medium flame, add the onion and garlic, and saute for 4 minutes until translucent. Toss the thyme into the pan, along with the mushrooms, season with salt and pepper. Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid.

Ingredients you will need

Salt And Pepper

Mushrooms

Butter

Garlic

Onion

Thyme

Equipment you will use

Frying Pan

Pot

Add the chestnuts and cook for a few more minutes until they have some nice color on them.

Ingredients you will need

Chestnuts

Remove about 1 cup of the mixture to save as a garnish for the soup.

Ingredients you will need

Soup

Pour the stock into the pot and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then.

Ingredients you will need

Stock

Equipment you will use

Pot

Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes. Taste for salt and pepper.

Ingredients you will need

Salt And Pepper

Cream

Soup

Equipment you will use

Blender

To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, a roasted fennel half, and a sprinkle of chopped chives.

Ingredients you will need

Chestnuts

Mushrooms

Chives