Cream of Mushroom and Fennel Soup Print E-mail
Written by Glenis Lucas, 2008   
This Italian-inspired soup will be lighter and creamier if the smallest and freshest closed-cap (button) mushrooms are chosen. Serves 4
Preparation time: 25 minutes plus 10 minutes for final simmering

285g (10oz) young fennel bulbs with leaves
2 tbsp dairy-free margarine
600ml (21fl oz) hot water plus half a gluten-free vegetable stock (bouillon) cube
sea salt and freshly ground black pepper
340g (12oz) baby closed-cap (button) mushrooms
1 rounded tsp gluten-free cornflour (cornstarch)
1/2 tbsp fresh fennel leaves, cut finely
3 tbsp unsweetened soya milk
3 tbsp soya cream
fresh fennel leaves, to garnish

1. Trim the fennel bulbs, reserving the leaves. Cut in half and remove the triangular cores. Slice thinly. Melt half the margarine in a large non-stick frying pan (skillet). Add the fennel and cook over a low heat, without colouring, for about 5 minutes. Turn into a large saucepan. Add the water, stock (bouillon) cube and seasoning. Bring to the boil then simmer for 10 minutes, covered.

2. Meanwhile, slice the mushrooms thinly. Melt the remaining margarine in the pan. Stir-fry the mushrooms over a high heat for a few minutes, until the juices start to run.

3. Turn the heat to low and stir in the cornflour (cornstarch) stirring together for 1 minute. Add to the saucepan with the reserved fennel leaves. Simmer for a further 10 minutes. Remove from the heat. Reserve a few mushrooms from the soup then liquidise the remainder. Season to taste. Add the milk and cream.

4. Serve, garnished with the reserved mushrooms and finely snipped fennel leaves. 

Tip A little blue/Roquefort sheep's cheese may be crumbled into the soup if a small amount is tolerated as part of a low-lactose diet.
 
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