Tuesday, February 12, 2013

Mushroom, Fennel & Potato Soup

What are you going to make tonight?
I've got a pack of sliced mushrooms. a wilting fennel bulb and a bunch of potatoes.
Me thinks, why not?
I will admit it (again...) though I do eat mushrooms, I DO NOT lust after mushrooms.
Fennel... though, I love, love, love. I buy it, then think-  - what now?
Potatoes, who doesn't like those?
So.. that's what I had.  
WHO even makes soup out of that?
Well, I did, and we liked it.

Here's my main advice.Get a good carmelization on your mushrooms, onions and fennel. This really adds to the flavor and dimension of the soup.

1 Tbsp olive oil
1 onion, chopped
1 blub fennel, chopped  (retain the green tops for garnish)
8-16oz mushrooms, sliced
2-3 garlic cloves or 1 tsp garlic powder
4 medium potatoes, diced
8 cups broth (vegetable, chicken or water)
1/2 lemon, juiced
Salt and Pepper

Serving (optional):
Yogurt or Sour Cream, or non-dairy topping
Chopped fennel greens, or parsley
Sauteed mushrooms

Chop up the onions, fennel and mushrooms into a rough chop, since you are blending this soup anyway, it doesn't matter!  Yeah for that!

Saute the mushrooms over medium high heat in the olive oil, stirring frequently, until they start to brown and get soft.  Don't add any seasoning until later on, adding salt while it cooks makes it release liquid and then it won't brown up. Remove about 1/4 cup of them for the garnish.  Add the onions and fennel and continue sauteing until they are starting to get a brownish color too.  Add the chopped garlic and saute for another 1-2 minutes.

Meanwhile, add the diced potatoes to some salted water in a large pot and bring to a boil.  Cook until tender, about 10-15 minutes, depending on the size you chopped them.  Drain.

Add the sauteed veggies, the cooked potatoes and about 2 cups of broth to your blender, or food processor.  Blend until smooth.  Add the mixture back to the soup pot, add the rest of the liquid, lemon juice and salt and pepper to taste. 

Serve with a dollop of sour cream, some chopped fennel greens and the browned mushrooms.   

If you like soup, here's some more easy soups from blended veggies!

Beet & Cauliflower Soup- Hot Pink!
Cheddar Cheese & Beer Soup
Chilled Cucumber Feta Soup 
Chilled Zucchini Buttermilk Soup
Curried Cauliflower Soup
Egyptian Red Lentil Soup
Mediterranean Tomato Soup
Mexican Chicken Posole Stew
Mexican Cauliflower Soup (for the soul)
Split Pea Soup

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