Wild Mushroom Soup with Chestnuts and Roasted Fennel

Wild Mushroom Soup with Chestnuts and Roasted Fennel
14 Ingredients
  • 6 small fennel bulbs, stalks removed, halved lengthwise
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 1/4 cup (1/2 stick) unsalted butter
  • 1 large onion, chopped
  • 4 garlic cloves, minced
  • 1/2 bunch fresh thyme sprigs, leaves stripped from the stem
  • 1 pound white button mushrooms, wiped of grit and coarsely chopped
  • 1 pound oyster mushrooms, wiped of grit and coarsely chopped
  • 1 pound chanterelle mushrooms, wiped of grit and coarsely chopped
  • 1 pound cooked chestnuts
  • 3 quarts chicken stock
  • 1/2 cup heavy cream
  • Fresh chopped chives, for garnish
Nutrition
362
18% daily value
12 servings
                                       
                                            high-​fiber, gluten-​free
     

Fat

28% 18

Saturated

33% 7

Trans

- 0

Monounsaturated

- 9

Polyunsaturated

- 2

Carbs

14% 41

Carbs (net)

- 34

Fiber

24% 6

Sugars

- 10

Sugars, added

- 0

Protein

23% 11

Cholesterol

10% 31

Sodium

50% 1200

Calcium

9% 87

Magnesium

14% 57

Potassium

28% 1324

Iron

21% 4

Zinc

14% 2

Phosphorus

34% 238

Vitamin A

13% 121

Vitamin C

33% 29

Thiamin (B1)

20% 0

Riboflavin (B2)

48% 1

Niacin (B3)

60% 10

Vitamin B6

35% 0

Folate equivalent (total)

21% 83

Folate (food)

- 83

Folic acid

- 0

Vitamin B12

2% 0

Vitamin D

662% 99

Vitamin E

12% 2

Vitamin K

52% 63

Sugar alcohols

- 0

Water

- 441
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