Mushroom and Fennel Soup

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A recipe for a fragrant mushroom and fennel soup that can be adapted for vegans and vegetarians...

mushroom and fennel soup

Dark, woody mushrooms. And then the aniseed fragrance of fennel. It's a match made in culinary heaven, although you wouldn't automatically think of pairing the two up together. 

For this recipe, I use home-made chicken stock but you could use vegetable stock and it would make it suitable for vegans and vegetarians. The fennel 'lifts' the deep, umami flavour from the mushrooms, making it quite refreshing. And it's good for you, too. 

Mushroom and Fennel Soup
from my ebook SPICE, available to download on Amazon Kindle
Serves 4
half teaspoon of cooking oil or cooking fat of your choice
1 small white onion, peeled and roughly chopped
350g chestnut mushrooms, trimmed and cleaned
1 medium-sized bulb of fennel, cleaned and trimmed
400ml stock (I use chicken, but use vegetable if you like)
pinch of salt and pepper (avoid the pepper if you're following the autoimmune paleo plan)

Heat the oil in a medium-sized saucepan and gently fry the onion until just softened. Quickly chop the mushrooms and add them to the pan, stirring until they begin to darken and soften. Chop the fennel bulb into 2-3cm pieces and add these to the mushrooms and onion, and gently fry on a low heat, for 2-3 minutes. Pour in the stock and simmer gently for 5-10 minutes, until everything is heated through and the fennel is soft. Blend until smooth. Taste for seasoning, and add salt and pepper. 

Serve hot. 

Leftovers will last for 2 days in the fridge, or you can freeze the soup in a suitable container and use within one month. 

Like this recipe? Find this and over 90 more AIP compliant, paleo recipes in my ebook SPICE. Play with herbs and spices and add flavour to your food! Check it out here