Nothing like a bowl of soup chock full with caramelized veggie goodness! Fennel, onions and ‘shrooms come together to give you a delicious dose of umami that’s perfect with chunks of crusty bread for dunking.
- 5 Tbsp olive oil
- 3 large yellow onions, thinly sliced
- 1 bulb fennel, halved/thinly sliced lengthwise, fronds reserved
- 2-3 cloves garlic, minced
- ½ tsp dry thyme or 3 sprigs fresh thyme
- 1 bay leaf
- 8 cups stock – mushroom, veggie or chicken
- 1 lb mushrooms, chopped – such as cremini, shiitake, portobello
- ¼ cup dry white wine
- Kosher salt and ground black pepper 2 Tbsp chopped parsley
- In a large saucepan over medium-high heat, heat 4 Tbsp olive oil. Add onions, fennel and bay leaf and cook/stir until soft and caramelized, about 1 hour.
- Add garlic and cook/stir until fragrant, about 2 minutes. Pour in stock and bring to simmer over medium heat.
- Meanwhile, in medium skillet, heat 1 Tbsp olive oil over medium-high heat. Add mushrooms and thyme; cook/stir until golden, about 5 minutes.
- Add wine and cook until slightly reduced – about 5-6 minutes.
- Add mushrooms/wine to soup and cook, stirring to meld flavors, for about 5 minutes.
- Remove bay leaf and spent thyme sprigs (if you used fresh); season with salt and pepper to taste. Ladle into bowls and garnish with reserved fennel fronds and a sprinkling of parsley.