Cream of Potato & Fennel Soup w/Mushrooms

IMG_3374I wasn’t sure what to do with the giant fennel bulb that came in my CSA box yesterday, so I started with the soup recipe that came in the newsletter and modified it a bit. Here are the ingredients:

  • 1 fennel bulb
  • 1 onion
  • 2 medium thin-skinned potatoes
  • 2 ½ cups water or stock
  • ½ cup mushrooms
  • olive oil
  • ground black pepper

Chop-up the fennel bulb and onion and cook in a little water, until soft. Add cubed potatoes and rest of water. Simmer until potato is soft. Use a hand-blender (or other method) to cream the soup. In a separate skillet, sauté the mushrooms in oil or use the mushrooms raw if you prefer. Pour soup into bowls, add mushrooms and a feathery fennel garnish to each. Serves 4.

The soup tastes similar to potato/leak but with a hint of anise from the fennel.

9 thoughts on “Cream of Potato & Fennel Soup w/Mushrooms

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