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Mushroom And Fennel Soup

Italian.Chef's picture
Ingredients
  Baby spinach 3 Cup (48 tbs)
  Balsamic vinegar 1⁄4 Cup (4 tbs)
  Butter 1 Tablespoon
  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)
  Fennel bulb 1
  Fresh basil leaves 8
  Fresh tomatoes 3
  Garlic 3 Clove (15 gm)
  Red onions 2
  Salt To Taste
  Pepper To Taste
  Shallots 3
  Sugar 2 Tablespoon
  Cremini mushrooms 350 Gram (White / Italian)
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.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable

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