Mushroom, Fennel and Celery Soup

    50 min

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

    12 people made this

    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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    Reviews in English (1)


    Full of flavour! I love this recipe. Left out the onion because I didn't have any. So quick and easy. Will definitely make it again and again.  -  27 Jun 2012  (Review from Allrecipes AU | NZ)