This delicious mushroom soup is creamy, yet there is no cream in it, and meaty, yet there is no meat in it.
While you could use a variety of mushrooms I made it with Baby Bella, also known as Crimini mushrooms.
With the 24 ounce package of fresh organic Baby Bella mushrooms from Costco in my fridge along with some leeks, fennel, and fresh thyme, I had the makings of a quick mushroom soup.
With such a large quantity of mushrooms I decided, after cleaning and drying them thoroughly to slice half, and dice the other half, as my base for the soup.
Sautéing them till browned in a good olive oil, along with a small bundle of fresh thyme, and then mixing them with the sautéed sliced fennel and leeks provided lots of rich flavor to which I added chicken stock, salt and pepper.
Garnish with a few fennel fronds or parsley and a toasted baguette slice and it will look as great as it tastes!
Mushroom Soup with Fennel and Leeks (adapted from Fennel and Leek Soup with Mushrooms… Garlic and Zest blog)
Ingredients
4 tablespoons olive oil, divided
24 ounces Baby Bella mushrooms, cleaned well, and dried. Slice 12 ounces of the mushrooms in ¼-inch slices, and if too large cut the slice in half. Remove to a bowl. Dice the remaining 12 ounces of mushrooms, and set aside in a separate bowl.
4 to 6 leeks, depending on size, cleaned well and sliced (white and pale green parts only)
2 medium fennel bulbs, cleaned well and sliced
1 small bunch fresh thyme tied with kitchen twine
Kosher salt to taste
Fresh ground black pepper to taste
6 cups chicken stock (may substitute vegetable stock)
Toasted, baguette slice for garnish
Fennel fronds or parsley to garnish
In a large dutch oven or stock pot heat 1 tablespoon olive oil over medium to medium high heat.
Add the thyme bundle and diced mushrooms to the hot oil and sauté until the mushrooms are a nice golden brown and tender. If crowded, cook them in batches.
Transfer diced mushrooms to a bowl, and repeat with another tablespoon of olive oil and add the sliced mushrooms. Saute until browned and tender. Remove to a separate bowl. Reserve the thyme.
Add the remaining 2 tablespoons olive oil to the dutch oven, and return to medium heat.
Add the sliced leeks and fennel, the reserved thyme and salt and pepper.. Stir to combine. Cover and simmer for about 8 minutes, stirring occasionally, until they are tender and translucent.
Add the diced mushrooms, and chicken stock, and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove the thyme bundle and discard.
Using an immersion blender puree the soup, or transfer in batches to a blender and puree until fairly smooth.
Return soup to dutch oven if using a blender . Add the reserved sliced mushrooms to the soup, and stir to combine. Taste for salt and pepper. Continue heating until warmed through.
Serve the soup garnished with a toasted baguette slice and parsley sprigs or fennel fronds.