Mushroom, Celery and Fennel Soup recipe

This thick and savoury soup is perfect for serving throughout the winter - fennel, celery and mushroom are all perfect matches to each other, making this one of the best-flavoured soups around. Serve with big chunks of brown bread.

Ingredients:

• 450g mushrooms
• 1 bulb of fennel
• 1 red onion
• 4 large celery stalks
• 1 1/2 pints chicken stock
• 2 tbsp. mushroom ketchup
• 1 tsp. dried sage
• Salt and pepper
• 1 tbsp. oil

Directions:

1. Chop the mushrooms, red onion, celery stalks and fennel.

2. Heat oil in a large pan over a moderate heat. Add the onion, fennel and celery and cook gently for 15-20 minutes, stirring every 5 minutes, until sweated down and golden.

3. Add the mushrooms, chicken stock, mushroom ketchup, dried sage, salt and pepper. Bring to the boil and simmer for 20 minutes.

4. Blend the soup until smooth and season to taste. If you like, pass the soup through a sieve to make it extra smooth.

If you like, make this soup the day before to let the flavours of the soup develop. Recipe serves 4.

Author: Laura Young.

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