Joe Roshkovsky
Mushroom and Fennel Nonna’s Favorite Soup
This hearty and aromatic Mushroom and Fennel Soup, fondly known as Nonna’s favorite, is a comforting and flavorful dish that combines the earthy tones of mushrooms with the subtle anise-like flavor of fennel. This recipe is easy to prepare and perfect for any time of year, offering warm and comforting flavors that will transport you to Nonna’s kitchen.
Ingredients:
– 250g fresh mushrooms (such as cremini or button), sliced
– 1 medium fennel bulb, thinly sliced
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1 large carrot, diced
– 2 stalks celery, diced
– 4 cups vegetable broth
– 1 cup water
– 1 bay leaf
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1 teaspoon dried oregano
– Salt and freshly ground black pepper, to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, and sauté for about 5 minutes, until the onion becomes translucent and fragrant.
3. Stir in the sliced mushrooms, fennel, carrot, and celery. Cook for another 5-7 minutes, until the vegetables begin to soften.
4. Pour in the vegetable broth and water, then add the bay leaf, thyme, and oregano.
5. Bring the soup to a boil, then reduce the heat and let it simmer for about 20-25 minutes, until all the vegetables are tender.
6. Season with salt and freshly ground black pepper to taste.
7. Remove the bay leaf before serving.
8. Serve hot, garnished with fresh chopped parsley.
Enjoy this delightful Mushroom and Fennel Soup as a warming starter or a light main dish, embodying the rich and comforting flavors of Nonna’s cherished recipes.
