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Enjoy a warm meal in the winter with this fennel and mushroom soup.

 

 

Ingredients

  • 2 tablespoons canola or olive oil
  • 1 cup chopped onion
  • 1 cup chopped diced red bell pepper
  • 1-1/2 cups diced white potato
  • 1 cup thinly sliced celery
  • 4 cloves garlic, thinly sliced
  • 1 medium fennel bulb, chopped
  • 2 cups sliced cremini or button mushrooms
  • 1 teaspoon dried basil
  • 1 teaspoon lemon pepper
  • 4 cups low-sodium chicken broth
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon kosher salt
  • 2 tablespoons finely chopped fresh parsley

 

Descriptions

  1. Heat a large saucepan over medium heat. When hot, add oil. When oil is hot, add onion, red bell pepper, potatoes, celery and garlic. Sauté 5 minutes, stirring often.
  2. Add fennel and sauté 6 minutes.
  3. Add mushrooms, sauté 5 minutes, stirring occasionally.
  4. Stir in basil and lemon pepper. Add broth, vinegar and salt. Bring to a boil, reduce heat and simmer 25 to 30 minutes, stirring occasionally.
  5. Serve, topped with chopped fresh parsley.

 

Serves 4

 

Nutrition Facts  
Serving Size: 1  
Servings per Recipe: 4  
   
Amount per Serving  
Calories: 220  
  % Daily Value *
Total Fat: 7 g 11%
Saturated Fat: 1 g 3%
Cholesterol: 0 g 0%
Sodium: 903 mg 38%
Carbohydrate: 27 g 9%
Dietary Fiber: 5 g 22%
Protein: trace 0%
   
Potassium 31%
Calcium 9%
Iron 17%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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