Mushroom and Fennel Soup
2 lb. assorted mushrooms (cleaned and coarsely chopped)
(White, Cremini and Shiitakes)
1 bulb fennel, trimmed and coarsely chopped
1 large yellow onion chopped
2 teaspoons ground fennel seed
3-4 cups meat or vegetable stock
Juice of one lemon
Salt and fresh ground pepper
Heat a couple of teaspoons of olive oil in a heavy skillet and cook onion
and fennel until just tender.
Meanwhile, in a second skillet, heat about a tablespoon of oil over medium
high heat and add chopped mushrooms. Don't stir, but rather allow the
mushrooms to cook down to about 1/3 their volume.
Combine mushroom and fennel/onion mix in a soup pot. Add 3-4 cups vegetable
stock and fennel seed. Simmer for 30 minutes over very low heat.
Stir in lemon juice, salt and pepper to taste and parsley. Serves four.
Adapted from: Park Slope Food Coop: Recipes