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Big Black Dog: Tyler Florence Fridays -- Wild Mushroom with Roasted Fennel and Chestnut Soup

February 13, 2009

Tyler Florence Fridays -- Wild Mushroom with Roasted Fennel and Chestnut Soup


The Wild Mushroom with Roasted Fennel and Chestnut Soup was my choice this week for Tyler Florence Fridays because I was craving mushroom soup, mushrooms were on sale and I decided to give fresh fennel another chance.

This mushroom soup was, by far, the best mushroom soup I've ever tasted. Although I make mushroom soup several times a year, Tyler's recipe with the roasted fennel and chestnuts and the addition of Thyme was outstanding! And I'm entering my soup in the Souper Soup Challenge hosted by Running with Tweezers.

Three lbs of mushrooms was just too big of a recipe for us, so I cut down the recipe. I used 1 lb white mushrooms and 1 lb Baby 'bellas, 8 c. chicken stock and 1 large fennel bulb. I could not not find the whole chestnuts and substituted a small can of Watered Chestnuts and roasted them in the oven with a drizzle of EVOO for about 5-6 minutes, just long enough to caramelize a little. The rest of the ingredients I used as listed.



Wild Mushroom with Roasted Fennel and Chestnut Soup
Recipe adapted from Tyler Florence

6 small fennel bulbs, stalks removed, halved lengthwise
Extra-virgin olive oil
Sea salt and freshly ground black pepper
¼ cup (½ stick) unsalted butter
1 large onion, chopped
4 garlic cloves, minced
½ bunch fresh thyme sprigs, leaves stripped from the stem
1 pound white button mushrooms, thoroughly washed and coarsely chopped
1 pound oyster mushrooms, thoroughly washed and coarsely chopped
1 pound chanterelle mushrooms, thoroughly washed and coarsely chopped
1 pound cooked chestnuts
3 quarts chicken stock
½ cup heavy cream
Fresh chopped chives, for garnish

Preheat the oven to 400 degrees F.

Put the fennel halves, cut-side up, in a baking dish and drizzle generously with olive oil. Sprinkle on a generous amount of salt and pepper. Roast for 30 minutes or until completely tender - the roasted fennel is the base of the soup, so it's important the flesh is soft enough to be cut with a spoon. When the fennel is cool, cut into 1" slices and separate. Reserve until ready to serve.

In a large pot, melt butter over medium heat. (I used 1 TBL butter and 2 TBL EVOO)

Add the onion and garlic, and sauté for 4 minutes until translucent.

Toss the thyme into the pan, along with the mushrooms and roasted fennel, season with salt and pepper.

Cook, stirring, for 10 to 15 minutes, until the mushrooms give off their liquid.

Add the chestnuts and cook for a few more minutes until they have some nice color on them.

Remove about 1 cup of the mixture to save as a garnish.

Pour stock into the pot and bring to a boil. (Use real stock, not "broth")
Reduce the heat to medium-low and simmer, uncovered, for 15 minutes, stirring occasionally.

Remove from the heat and purée the soup until completely smooth, using a stick mixer or a regular blender. (If you use a blender, purée in batches. The blender should never be more than one-third full -- and hold the top of the blender down with a hand towel.)

Pour the puréed soup back into a pot. Stir in the cream to make the soup even richer, and simmer gently for 5 minutes.

Adjust the seasonings to your taste.

To serve: Ladle the soup into soup bowls; garnish each serving with a bit of the reserved mushrooms and chestnuts, add a roasted fennel half, and sprinkle with chopped chives.


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17 Comments:

Blogger Natashya said...

Ooh.. it has been too long since I have had mushroom soup.
Yours looks so wonderful! I love the little shrooms floating on top.
So happy that you were so pleased with the recipe!

February 13, 2009 at 6:59 AM  
Blogger Pam said...

This sounds wonderful! I love mushroom soup, and the addition of the fennel sounds fabulous!

February 13, 2009 at 8:35 AM  
Blogger natalia said...

this soup sounds wonderful I'll have to make it soon !!

February 13, 2009 at 10:38 AM  
Blogger Gabi said...

Mmm that looks and sounds SO good! I love the combination of flavours.
xo

February 13, 2009 at 1:06 PM  
Anonymous karen said...

glad you liked it so much, tyler has impressed me so far on every recipe.

February 13, 2009 at 5:36 PM  
Blogger Donna-FFW said...

This looks AMAZING! The flavors are so there. YUM! I can just almost taste it. Looks perfect!

February 13, 2009 at 6:10 PM  
Blogger Dish Diva aka Kay said...

Thanks for the visit.I love your blog. I am all about the kitchen...

February 13, 2009 at 7:46 PM  
Blogger Dish Diva aka Kay said...

And I love Tyler Florence too! He is so talented.

February 13, 2009 at 7:47 PM  
Blogger Debinhawaii said...

Mushroom Soup happens to be one of my favorites. Glad to know this one is so good. I'm putting down on the "to try" list.

February 13, 2009 at 9:15 PM  
Blogger ttfn300 said...

Ooh, i just tried fennel and liked it, this sounds fantastic!!

February 14, 2009 at 6:13 AM  
Blogger Everyday Gourmet said...

That looks great. I love mushroom soup! Is the picture above taken in your kitchen? GORGEOUS!

February 14, 2009 at 7:23 AM  
Blogger Michelle said...

Everyday,

Yes, the header picture is my Wolf range in my kitchen. I sweated blood for this kitchen and I take full responsibility and credit for the design. ;)

I love my Wolf!

February 14, 2009 at 9:59 PM  
Blogger artis1111 said...

This looks so good!!. Kathy

February 15, 2009 at 12:20 PM  
Blogger Jenny said...

That is alot of fennel!
Soup looks wonderful, and I have not had good mushroom soup in forever.

February 15, 2009 at 7:48 PM  
Anonymous tami said...

Two of my loves - Tyler Florence and soup - in one post! DELICIOUS :)

Thanks for taking part!

- tami

February 25, 2009 at 8:47 AM  
Blogger Kevin said...

I lie the sound of the mushroom and chestnut combo.

March 4, 2009 at 9:44 PM  
Anonymous katrina said...

What an amazing combination! Now I'll have to find some dry-canned chestnuts; this looks just to good to pass up!

March 16, 2009 at 9:10 AM  

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