D
Deleted member 371625
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Mushroom & fennel soupI am away for a couple of days, will check amounts and post when I get home.
Ingredients
400g mushrooms
1 medium fennel bulb, roughly chopped
750g chicken (or vegetable) stock
5 cloves of garlic
2 shallots
Dark soy sauce
Tarragon
Oil (I use rapeseed)
Creme fraiche (or cream)
Method
1. Heat oil in a pan. Add finely diced shallot and fry until soft. Transfer to slow cooker.
2. Fry mushrooms (in batches if pan is small) with oil, chopped garlic, soy and tarragon, transfer to slow cooker.
3. Fry fennel, Transfer to slow cooker.
4. Heat the stock , then add to slow cooker.
5. Heat on high for 2-3 hours or all day on low if more convenient.
6. Blend with a generous spoon of creme fraiche (or cream). Season to taste.
Enjoy