Mushroom, Fennel and Celery Soup
Recipe by:
Richard Lee
A thick, warming soup with excellent flavours- makes a perfect dinner served with bread and salad. Like most soups this tastes better the day after it is made.
Ready in 50 minutes
Saved as a favourite by 5 cook(s)
Ingredients
Serves: 4
- 1 tablespoon olive oil
- 1 red onion, coarsely chopped
- 3 - 4 large sticks of celery, chopped
- 1 bulb of fennel, chopped
- 500g mushrooms, coarsely chopped
- 1 litre good chicken stock
- a dash of oyster sauce (or more)
- 1 teaspoon dried sage
- salt a pepper to taste
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Preparation method
Prep: 15 minutes | Cook: 35 minutes1.
Heat oil in a large pan over a moderate heat. Add the onions, celery and fennel and cover.
2.
Sweat these ingredients down, shaking the pan regularly, for 5 minutes.
3.
Add the rest of the ingredients and bring to the boil.
4.
Cover and simmer for 20 minutes
5.
Remove from heat and blend down to a smooth soup. Season to taste
Provided by: Allrecipes
Last updated:
16 Aug 2012
Reviews
Easy
Full of flavour! I love this recipe. Left out the onion because I didn't have any. So quick and easy. Will definitely make it again and again.
Posted:
27 Jun 2012
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