Mushroom-fennel soup

Time required: 40 minutes
Yield : 6 servings Prep Time: 15 minutes
Level : Easy Cook Time: 25 minutes


  • 15 mL (1 tbsp.) butter
  • 1 garlic clove, chopped
  • 1 fennel bulb, coarsely chopped
  • 1 170-g container portobello mushrooms, coarsely chopped
  • ½ 227-g container cremini mushrooms, coarsely chopped
  • 1 litre (4 cups) sodium-reduced beef broth
  • 310 mL (1 ¼ cups) water
  • 1 potato, cut in chunks
  • 15 mL (1 tbsp.) dried tarragon
  • Salt and pepper, to taste
  • 35% M.F. cream and mushrooms for garnish (optional)


Heat butter in a large saucepan over medium-high heat. Add garlic, fennel and mushrooms. Cook for 5 to 7 minutes, or until fennel is translucent.

Add broth, water, potato and tarragon. Season with salt and pepper.

Bring to a boil; reduce heat to medium-low and simmer for 15 minutes.

Pour soup into a blender or use an immersion blender to purée the soup.

Divide among 6 bowls. Garnish with a thin stream of cream and thinly sliced mushrooms.

VARIATION: Replace beef broth by chicken broth; replace water by warm milk, adding to soup just before blending.