Mushroom and Fennel Soup

Mushroom and Fennel Soup

2 lb. assorted mushrooms (cleaned and coarsely chopped) (White, Cremini and Shiitakes)
1 bulb fennel, trimmed and coarsely chopped
1 large yellow onion chopped
2 teaspoons ground fennel seed
3-4 cups meat or vegetable stock
Juice of one lemon
Olive oil
Salt and fresh ground pepper
Parsley chopped

Heat a couple of teaspoons of olive oil in a heavy skillet and cook onion and fennel until just tender.

Meanwhile, in a second skillet, heat about a tablespoon of oil over medium high heat and add chopped mushrooms. Don't stir, but rather allow the mushrooms to cook down to about 1/3 their volume.

Combine mushroom and fennel/onion mix in a soup pot. Add 3-4 cups vegetable stock and fennel seed. Simmer for 30 minutes over very low heat.

Stir in lemon juice, salt and pepper to taste and parsley. Serves four.

Adapted from: Park Slope Food Coop: Recipes []