Mushroom Soup With Chestnuts And Roasted Fennel Recipe - Cooking Index
Mushroom Soup With Chestnuts And Roasted Fennel Recipe - Cooking Index
| 6 | Fennel bulbs - stalks removed, (small) | |
| Halved lengthwise | ||
| Extra-virgin olive oil | ||
| Sea salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 cup | 49g / 1.7oz | Unsalted butter - (1/2 stick) |
| 1 cup | 62g / 2.2oz | Onion - chopped (large) |
| 4 | Garlic cloves - minced | |
| 1/2 | Fresh thyme sprigs - leaves stripped | |
| From the stem | ||
| 1 lb | 454g / 16oz | White button mushrooms - wiped of grit, |
| And coarsely chopped | ||
| 1 lb | 454g / 16oz | Oyster mushrooms - wiped of grit, |
| And coarsely chopped | ||
| 1 lb | 454g / 16oz | Chanterelle mushrooms - wiped of grit, |
| And coarsely chopped | ||
| 1 lb | 454g / 16oz | Cooked chestnuts |
| 3 | Chicken stock | |
| 1/2 cup | 118ml | Heavy cream |
| Fresh chopped chives - for garnish |
Preheat the oven to 400 degrees.
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.
In a large pot, melt the butter over medium flame; add the onion and garlic, 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. Add the chestnuts and cook for a few more minutes until they have some nice color on them. Remove about 1 cup of the mixture to save as a garnish for the 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. 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.
To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, the roasted fennel, and a sprinkle of chopped chives.
This recipe yields 12 servings.
Source:
FOOD 911 with Tyler Florence - (Show # FO-SP02) - from the TV FOOD NETWORK
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