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Home Reemes Egg Noodles With White Flour

Wild Mushroom Soup With Chestnuts And Roasted Fennel Recipe

Ingredients

How to make it

  • Preheat the oven to 400 degrees F.
  • Put the fennel halves, cut-side up, in a baking dish and drizzle generously with olive oil.
  • Sprinkle on 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. Reserve until ready to serve.
  • In a large pot, melt butter over medium heat.
  • Add the onion and garlic, and sauté 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.
  • Pour stock into the pot and bring to a boil. (Use real stock, not "broth")
  • Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring occasionally.
  • Remove from the heat and purée the soup until completely smooth, using a stick mixer or a regular blender. (If you use a blender, purée in batches. The blender should never be more than one-third full -- and hold the top of the blender down with a hand towel.)
  • Pour the puréed soup back into a pot.
  • Stir in the cream to make the soup even richer, and simmer gently for 5 minutes.
  • Adjust the seasonings to your taste.
  • To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, add a roasted fennel half, and sprinkle with chopped chives.

Reviews & Comments 3

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  • dond 16 years ago
    Chanterelles are going for nearly 30 bucks a pound in lovely suburban Maryland; Oysters are almost as pricey. Throwing caution to the wind may involve going over your credit card limit. I'm told that wherever there's a series of wildfires on the West Coast, it's followed by a bumper crop of Chanterelle mushrooms. I hope it doesn't offend any of you Californians to mention this.
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    " It was excellent "
    mystic_river1 ate it and said...
    Sometimes we have to throw caution to the wind and buy those mushrooms.Love 'em! My Pappa and I used to walk the country roads in search of what he called puff balls....big and round and pure white...then he would slice them about 1/2" thick , season them and fry them in butter...Heavenly!!!
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  • shirleyoma 16 years ago
    Yummmmmmm, I'd like some right now, sounds so good!
    Was this review helpful? Yes Flag

The Cook

dond Rockville, MD

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