Mushroom Soup with Chestnuts and Roasted Fennel

Name: Mushroom Soup with Chestnuts and Roasted Fennel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat the oven to 400 degrees F.
2
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.
3
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.
4
In a large pot, melt the butter over medium flame; add the onion and garlic, saute for 4 minutes until translucent.
5
Toss the thyme into the pan, along with the mushrooms; season with salt and pepper.
6
Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid.
7
Add the chestnuts and cook for a few more minutes until they have some nice color on them.
8
Remove about 1 cup of the mixture to save as a garnish for the soup.
9
Pour the stock into the pot and bring to a boil.
10
Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring now and then.
11
Remove from the heat and puree the soup until completely smooth, using a handheld or regular blender.
12
Stir in the cream to make the soup even richer, and simmer gently for 5 minutes.
13
Taste for salt and pepper.
14
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.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Mushroom Soup with Chestnuts and Roasted Fennel falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!