Mushroom Soup with Chestnuts and Roasted Fennel

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Rated 4 stars out of 5
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Total Time:
2 hr 0 min
Prep
40 min
Cook
1 hr 20 min
Yield:
12 servings
Level:
Intermediate
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Ingredients

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.

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Newest Ratings and Reviews

Read all 9 reviews

  • on September 25, 2011

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    Excellent soup. Since the market only had large fennel, I chopped it, added a little oil and roasted the fennel for 20 minutes. Chef Tyler is clear that the fennel is the "base of the soup" and that it is added to the soup bowl before the soup is poured around it. The fennel is used as a "garnish."

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  • on December 18, 2008

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    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.

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  • on December 01, 2008

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    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.

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