Sweet aniseed-flavoured fennel and mushrooms make a delicious combination in this smooth vegetable soup, topped with a cheesy garnish. Serve with chunks of rustic bread to make a satisfying meal.
*Use Jerusalem artichokes instead of the potatoes or a head of celery instead of the fennel. Leeks would also be delicious with the potatoes and mushrooms as an alternative to fennel. *For a really hearty meal, spread the cheese and fennel mixture onto thick slices of French bread, then toast until golden and bubbling. Serve with the soup.
Delicious! My husband, who'd swear he won't eat fennel thoroughly enjoyed 2 bowls! - 26 Jan 2011