A mixture of fresh mushrooms is good for making a quick soup that tastes really special.
For a rich and creamy version of this soup, thicken with an egg yolk and cream mixture. Whisk 1 egg yolk with 2 tbsp cream until lightly mixed. When the soup is cooked and croutons prepared, remove the pan from the heat and stir a ladleful of soup into the mixture. Pour the mixture into the pan and stir over a low heat for about 30 seconds. Do not allow the soup to get too hot and start to simmer or the egg yolk will curdle. Serve at once. * Use 3 finely chopped celery stalks instead of the fennel.
In Asian cultures, mushrooms are renowned for their ability to boost the immune system, and the Chinese have used mushrooms medicinally for over 6000 years. Mushrooms are a useful source of the B vitamins B6, folate and niacin, as well as copper. * Brushing slices of bread with oil and toasting under the grill before cutting them into cubes is a good way to make low-fat, crisp croutons.
GI estimate high.
Used different ingredients. Instead of the fennel, I used a mixture of celery and fennel seeds. Added mushroom soy to add more depth and saltiness. - 24 Jan 2010
Tried this again for the second time, the first wasn't great but the second time was amazing. Really easy and full of flavour. Did some alterations however. - 24 Jan 2010