Mushroom, Fennel and Celery Soup

Mushroom, Fennel and Celery Soup


7 people made this

About this recipe: A thick, warming soup, idea to have on a winter night served with warm chunks of soda bread.

Richard Lee

Serves: 5 

  • 1 tbsp olive oil
  • 450g mushrooms, coarsely chopped
  • 1 red onion, coarsely chopped
  • 1 bulb of fennel, coarsely chopped
  • 3 to 4 large sticks of celery, chopped
  • 1½ pints of good chicken stock
  • large dash of mushroom ketchup
  • 1 tsp dried sage

Prep:15min  ›  Cook:35min  ›  Ready in:50min 

  1. Heat oil in a large pan over a moderate heat. Add onions, celery and fennel, and cover. Sweat the ingredients down, shaking the pan regularly for 5 minutes.
  2. Add the rest of the ingredients and bring to the boil. Cover and simmer for 20 minutes. Remove from heat and blend down to a smooth soup. Season to taste.

Cook's note

If you make this soup the day before and store it in air-tight jars, the flavour develops beautifully.

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