Fennel and Leek Soup with Mushrooms
User Reviews
4.6
Fennel and Leek Soup with Mushrooms
Description
Fennel and Leek Soup with Mushrooms features a blend of wild mushrooms sautéed with fresh thyme, combined with leeks and chopped fennel simmered until tender in a vegetable or chicken broth. The method involves careful cleaning of leeks to remove grit, slow cooking of aromatic vegetables in olive oil, and simmering in broth to develop depth of flavor without overwhelming the delicate components. Reserved thyme stems and fennel fronds add subtle herbal accents and garnish. The soup is finished by straining out the thyme stems to avoid woody texture.
The flavor profile is earthy from the mixed wild mushrooms complemented by the mild sweetness and slight licorice essence from fennel and leeks. Texture is tender with softened vegetables, creating a comforting and lightly textured soup ideal for cooler days or as an elegant first course.
When pureeing hot soup, filling the container halfway and covering it securely while blending helps prevent splatters and burns during preparation.
Ingredients
- 3 tablespoons olive oil divided
- ½ pound wild mushrooms I used shiitake, oyster and crimini, mixed
- 6 leek white and pale green parts only
- 2 fennel bulb chopped into a large dice. (RESERVE A FEW FENNEL FRONDS
- 1 small bunch thyme tied with kitchen string
- 1 teaspoon kosher salt
- 5-6 cups vegetable broth or low sodium chicken broth, homemade
Instructions
- In a large dutch oven heat 1 tablespoon olive oil over medium heat. Add thyme and mushrooms and sauté until the mushrooms get tender and brown. Remove from heat. Transfer mushrooms to a small bowl. Reserve thyme.
- Fill a large bowl with water. Slice the leeks lengthwise, then chop them cross wise into half inch pieces. Transfer the leeks to the bowl of water. Using your hands, agitate the vegetables in the water to dislodge any trapped grit and dirt. With your hands, working in batches, scoop the leeks to a salad spinner and spin dry.
- Add 2 more tablespoons olive oil to the dutch oven and heat over medium heat. Add leeks, fennel, reserved thyme and salt stir to combine. Cover and simmer for about 8 minutes, stirring occasionally, until vegetables are tender and translucent. Add vegetable broth, bring to a simmer, cover and cook for 20 minutes. Remove from heat. Remove thyme stems (most of the leaves should have come off during this simmer and you're really just removing the stems).
- Working in batches transfer leek mixture to blender and puree until smooth.
- Warm soup over medium heat.
- Before adding mushrooms, make sure they have drained all their liquid -- you may have to use some paper towel too pat them dry. (This is so the mushroom juice doesn't discolor the soup).
- Ladle soup into bowls, garnish with mushrooms and fennel fronds.
Notes
- Clean leeks thoroughly by soaking and agitating in water to remove trapped dirt before cooking.
- Reserve thyme stems during cooking and remove them before serving to avoid woody bits in the soup.
- When blending hot soup, only fill the blender halfway and cover tightly with a towel to prevent splattering.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 188 kcal
% Daily Value*
| Calories | 188kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 509mg | 21% |
| Potassium | 990mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1590IU | 32% |
| Vitamin C | 20.3mg | 23% |
| Calcium | 112mg | 11% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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