|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Italian Fennel and Mushroom Soup
|
|
|
|
Submitted by:
Jimmy |
|
|
Italian Fennel and mushroom soup is a very hearty dish that is a meal in itself. |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 2 medium , Red Onions Halved and Sliced Thin
- 1/4 cup(s) , Balsamic Vinegar
- 2 tablespoon(s) , Raw Cane Sugar
- 2 tablespoon(s) , Dry White Wine
- 1 tablespoon(s) , Butter
- 3 tablespoon(s) , Olive Oil
- 1/4 cup(s) , Dry Sherry
- 12 ounces , Crimini Mushrooms Thinly Sliced
- 3 medium , Shallots Minced
- 14 ounces , Canned Roma Tomatoes Diced
- 1 medium , Fennel Bulb Halved and Sliced Thin
- 3 large , Garlic CLoves Thinly Sliced
- 5 cup(s) , Chicken Stock
- 6 large , Fresh Basil Leaves Minced
- 3 cup(s) , Arugula
- 0 to taste , Salt and Pepper
|
|
| Instructions: |
In a large skillet with a lid, heat olive oil and butter over medium low heat. Add onions and half of the fennel and toss to coat. Cover and simmer over low heat for 10-15 minutes.
Uncover and add balsamic vinegar, sugar and wine. Turn up heat to medium high and caramelize the onions and fennel until they are browned but not even close to being burned, about 5 more minutes. Remove from heat and set aside.
Heat remaining tablespoon of olive oil in stock pot over medium heat and add the shallots. Sauté for about 2 minutes and add garlic and sherry, about 1 minute more.
Add mushrooms, tomatoes and the rest of the fennel. Simmer for about 3 minutes.
Add Stock and basil. Reduce liquid by about 1/2, 15-20 minutes of simmering.
Add the arugula or spinach and remove from heat.
Add the reserved, caramelized onions and fennel, and the Italian parsley right before serving. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|