Caramelised Onion, Fennel And Mushroom Soup
[ I n g r e d i e n t s ]
5 Tsp olive oil
3 large onions, thinly sliced
1 bulb fennel, halved and thinly sliced lengthwise, fronds reserved
2 cloves garlic, minced
8 cups beef stock
500g mixed mushrooms, such as shiitake, oyster or portobello, roughly chopped
1⁄4 cup dry white wine
salt and freshly ground black pepper
[ m e t h o d ]
In a large saucepan, heat 4 tablespoons olive oil over medium-high. Add the onions and fennel and cook, stirring, until soft and caramelized, about 1 hour. Add the garlic and cook, stirring, until fragrant, 2 minutes. Pour in the stock and bring to a simmer over medium heat.
Meanwhile, in a 12-inch skillet, heat the remaining 1 tablespoon olive oil over medium-high. Add the mushrooms and cook, stirring, until golden, about 5 minutes. Add the wine and cook until slightly reduced, about 5 minutes. Scrape the mushrooms and wine into the soup and cook, stirring, to marry flavors, about 5 minutes. Season the soup with salt and pepper, ladle into bowls, and garnish with the reserved fennel fronds.