Wild Mushroom with Roasted Fennel and Chestnut Soup

by Michelle on February 13, 2009

The Wild Mushroom with Roasted Fennel and Chestnut Soup was my choice this week for Tyler Florence Fridays because I was craving mushroom soup, mushrooms were on sale and I decided to give fresh fennel another chance.

This mushroom soup was, by far, the best mushroom soup I’ve ever tasted. Although I make mushroom soup several times a year, Tyler’s recipe with the roasted fennel and chestnuts and the addition of Thyme was outstanding! And I’m entering my soup in the Souper Soup Challenge hosted by Running with Tweezers.

Three lbs of mushrooms was just too big of a recipe for us, so I cut down the recipe. I used 1 lb white mushrooms and 1 lb Baby ‘bellas, 8 c. chicken stock and 1 large fennel bulb. I could not not find the whole chestnuts and substituted a small can of Watered Chestnuts and roasted them in the oven with a drizzle of EVOO for about 5-6 minutes, just long enough to caramelize a little. The rest of the ingredients I used as listed.

Wild Mushroom with Roasted Fennel and Chestnut Soup
Recipe adapted from Tyler Florence

6 small fennel bulbs, stalks removed, cut in half
Extra-virgin olive oil
Sea salt and freshly ground black pepper
¼ cup (½ stick) unsalted butter
1 large onion, chopped
4 garlic cloves, minced
½ bunch fresh thyme sprigs, leaves stripped from the stem
1 pound white button mushrooms, thoroughly washed and coarsely chopped
1 pound oyster mushrooms, thoroughly washed and coarsely chopped
1 pound chanterelle mushrooms, thoroughly washed and coarsely chopped
1 pound cooked chestnuts (I used watered chestnuts)
3 quarts chicken stock
½ cup heavy cream
Fresh chopped chives, for garnish

Preheat the oven to 400 degrees F.

1. Put the fennel halves, cut-side up, on a sheet pan lined with parchment and drizzle with olive oil. Sprinkle on a generous amount of salt and pepper. Roast until completely tender or about 25 minutes. Let the fennel cool and cut into 1″ slices and separate. Set aside.
2. Over medium heat in a large, heavy bottomed pot, melt butter (I used 1 TBL butter and 2 TBL EVOO)
3. Add the onion and garlic, and sauté until soft.
4. Add thyme, mushrooms and fennel.
5. Season with salt and pepper
6. Gently heat until the mushrooms give off their liquid.
7. Add the chestnuts and saute for 2 minutes.
8. Remove a ladle of mix to use as a garnish and set aside.
9. Pour stock into the pot and bring to a boil. (Use real stock, not “broth”)
10. Reduce heat and simmer for 10-15 minutes.
11. Using a stick blender puree the soup until smooth.
12. Add the cream and simmer until hot.
13. Add salt and pepper to taste.
14. To serve ladle the soup into bowls and garnish with a little of the saved mushrooms and chestnuts and sprinkle with chives.

AllRightsReserved©BigBlackDog

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Comments

  • Natashya KitchenPuppies February 13, 2009 at 12:59 pm

    Ooh.. it has been too long since I have had mushroom soup. Yours looks so wonderful! I love the little shrooms floating on top. So happy that you were so pleased with the recipe!

  • Pam February 13, 2009 at 2:35 pm

    This sounds wonderful! I love mushroom soup, and the addition of the fennel sounds fabulous!

  • natalia February 13, 2009 at 4:38 pm

    this soup sounds wonderful I’ll have to make it soon !!

  • Gabi February 13, 2009 at 7:06 pm

    Mmm that looks and sounds SO good! I love the combination of flavours.xo

  • karen February 13, 2009 at 11:36 pm

    glad you liked it so much, tyler has impressed me so far on every recipe.

  • Donna-FFW February 14, 2009 at 12:10 am

    This looks AMAZING! The flavors are so there. YUM! I can just almost taste it. Looks perfect!

  • Dish Diva February 14, 2009 at 1:46 am

    Thanks for the visit.I love your blog. I am all about the kitchen…

  • Dish Diva February 14, 2009 at 1:47 am

    And I love Tyler Florence too! He is so talented.

  • Debinhawaii February 14, 2009 at 3:15 am

    Mushroom Soup happens to be one of my favorites. Glad to know this one is so good. I’m putting down on the “to try” list.

  • Shannon February 14, 2009 at 12:13 pm

    Ooh, i just tried fennel and liked it, this sounds fantastic!!

  • Everyday Gourmet February 14, 2009 at 1:23 pm

    That looks great. I love mushroom soup! Is the picture above taken in your kitchen? GORGEOUS!

  • Michelle February 15, 2009 at 3:59 am

    Everyday,Yes, the header picture is my Wolf range in my kitchen. I sweated blood for this kitchen and I take full responsibility and credit for the design. 😉I love my Wolf!

  • artis1111 February 15, 2009 at 6:20 pm

    This looks so good!!. Kathy

  • Jenny February 16, 2009 at 1:48 am

    That is alot of fennel!Soup looks wonderful, and I have not had good mushroom soup in forever.

  • tami February 25, 2009 at 2:47 pm

    Two of my loves – Tyler Florence and soup – in one post! DELICIOUS :)Thanks for taking part!– tami

  • Kevin March 5, 2009 at 3:44 am

    I lie the sound of the mushroom and chestnut combo.

  • katrina March 16, 2009 at 2:10 pm

    What an amazing combination! Now I’ll have to find some dry-canned chestnuts; this looks just to good to pass up!

  • Focaccia with Blue Cheese and Crunchy Red Grapes September 12, 2010 at 7:21 pm

    […] and Blue Cheese, Mascarpone and Crunchy Red Grapes was absolutely delicious. I served this with Tyler’s Wild Mushroom with Roasted Fennel Soup and although this soup is wonderful after one bite of the Grilled Bread I decided to save my soup […]

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