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If you have experienced elegant, silky soup, than you are the type who can
appreciate this culinarily, delightful Fennel Mushroom creation.
This soup is scrumptious, and that's extolling its virtues
lightly, for sure. And if this sounds good to you, check out our
Italian Leek And
Potato Soup. Both have drawn raves and both produce requests for seconds
every time!
Peppery arugula, red onions, white wine and dry sherry,
should I go on? And these fabulous ingredients are in addition to the
aforementioned, basil-tasty fennel and the robust, Italian brown mushrooms,
two ethereal inclusions that prey on gourmet tastes. We use crimini
mushrooms for their flavor, (they are the smaller version of portabellas)
but buttons can be substituted (the common white ones).
Use this starter on your most special guests, but for sure
don't neglect your family. Aletha and DOD have never served this one up
without having to blush at the lavish praise. You go get that praise, too,
you hear!
New Italian Recipes presents:
Italian Fennel and Mushroom Soup:
Ingredients:
2 red onions, halved and thinly sliced
1/4 cup balsamic vinegar
2 T raw cane sugar (turbinado) (or Splenda)
2 T dry white wine
1 T butter
2+1 T e. v. olive oil
1/4 cup dry, drinkable sherry
12-14 ounces of white or Italian crimini mushrooms, or a combination, sliced
thinly
3 shallots, minced
3 fresh (good summer ones) or a 14 oz. can of Italian tomatoes, diced
(blanch fresh tomatoes in boiling water for about 3 minutes, cool and remove
the skin and squeeze out the seeds through a strainer)
1 fennel bulb, halved, then very thinly sliced
2-3 cloves thinly sliced garlic
5-6 cups chicken stock
6-8 fresh basil leaves, minced
3 cups arugula (or baby spinach) leaves left whole
Salt and Pepper to taste
Preparation for your stylish Fennel and Mushroom Soup:
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.
Also, have some nice, crusty bread of your choice to serve
with the fennel and mushroom soup. Either Italian rustic or French go really
well with it.
If you don't think you like fennel, try this anyway. You
just might find that you like fennel more than you think, when it's mixed
with these other elegant and flavorful ingredients. This "marriage" is one
made you know where!
On the other hand, if you really do like the taste of
fennel, you can add some Pernod Liquor at the end. Be flexible and bold.
This is killer Italian soup!
Buon appetito always!
Brought to you with love from
Aunt Aletha and Dear Old Dave
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