Mushroom Soup with Chestnuts and Roasted Fennel

Recipe courtesy Tyler Florence

Show: Food 911Episode: All the Trimmings

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
1 hr 20 min
Level:
Intermediate
Yield:
12 servings

Times:

Prep: 40 min
Inactive Prep: --
Cook: 1 hr 20 min
Total:: 2 hr 0 min

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

Ingredients

6 small fennel bulbs, stalks removed, halved lengthwise
Extra-virgin olive oil
Sea salt and freshly ground black pepper
1/4 cup (1/2 stick) unsalted butter
1 large onion, chopped
4 garlic cloves, minced
1/2 bunch fresh thyme sprigs, leaves stripped from the stem
1 pound white button mushrooms, wiped of grit and coarsely chopped
1 pound oyster mushrooms, wiped of grit and coarsely chopped
1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
1 pound cooked chestnuts
3 quarts chicken stock
1/2 cup heavy cream
Fresh chopped chives, for garnish

Directions

Preheat the oven to 400 degrees F.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Wild Mushroom Soup with Chestnuts and Roasted Fennel

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 13

View all 13 Soup Collections

Comments & Reviews

recipe Mushroom Soup with Chestnuts and Roasted Fennel
Melissa Ladera Ranch, CA 12-18-2008
Flag

Yummy but Complex Recipe
Rated: 3 stars out of 5

The final soup does taste good. But as a warning Chantrelle mushrooms are hard to find and expensive. Also, it's not clear... how much olive oil to add during the fennel roasting. It states to add oil about halfway up the bulb, but, that could be up to 2 cups of oil (depending on your roasting pan). Lastly, it isn't clear when to add the fennel, so I simply place each bulb into the soup serving. It worked out well in the end.Read more
recipe Mushroom Soup with Chestnuts and Roasted Fennel
maria ny, NY 12-01-2008
Flag

INCREDIBLE!
Rated: 5 stars out of 5

Way to go Tyler! This soup is out-of-this world. My (very picky) husband and I thoroughly enjoyed it, and we found that it... is so perfect for the autumn season. I can't wait to make it for guests! I didn't change a thing.Read more
recipe Mushroom Soup with Chestnuts and Roasted Fennel
Cheryl Chicago, IL 11-21-2008
Flag

Best Mushroom Soup EVER!
Rated: 5 stars out of 5

For us, this will be our 5th year with this recipe on our thanksgiving table! This is by far the best mushroom soup we've... ever had. You will not be disappointed. Enjoy!Read more
recipe Mushroom Soup with Chestnuts and Roasted Fennel
Joanne Brick, NJ 01-06-2008
Flag

It was fantasticIt was very easy, however, it would
Rated: 5 stars out of 5

It was very easy, however it would have been nice to know when to add the roasted fennel. The recipe does not tell you when... to add it to the pot, but I took a chance and added it to the boiling pot, and it worked out ok. Thanks Tyler!Read more
recipe Mushroom Soup with Chestnuts and Roasted Fennel
Anna philadelphia, PA 11-17-2007
Flag

Thanksgiving favorite!!!
Rated: 5 stars out of 5

I've been making this soup on thanksgiving for the past 4 years. My family loves it.
recipe Mushroom Soup with Chestnuts and Roasted Fennel
MEL Seattle, WA 11-09-2007
Flag

This recipe is NOT on the show
Rated: 1 stars out of 5

This was the second show I watched today specifically to see one recipe, and the recipe was NOT on the show (the first was... Everyday Italian)! What's up, Food Network? Have segments been cut out of the older shows so you can fit in more commercials?Read more