Creamy Fennel and mushroom soup – easy to make

This is the time of the year when a deliciously warm and creamy soup is more than welcome in my home. This homemade creamy fennel and mushroom soup is easy to make and made from scratch.

Everything started one day when I wanted to make soup from some mushrooms I had in my refrigerator. Then the mix of fennel and coconut milk came to my mind, so I decided to mix all these ingredients, and the result was super delicious.

There is something about the anise smell and taste of the fennel that I love. Combining the fennel with mushroom and coconut milk creates a playful mix of flavors in my mouth.

Why do I use canned coconut milk?

Carton coconut milk is more diluted and contains more additives than canned. Because I tried to make this soup creamy, I wanted the thickness of the canned coconut milk. I used organic canned coconut milk.

Can I use any other milk instead of coconut milk?

I particularly like the mix of flavors of coconut milk and fennel. I haven’t tried with another kind of milk for this recipe, but I don’t think it will affect the overall taste of the soup.

Do I need to use cooking wine for this recipe?

No, you don’t need to use cooking wine for this recipe. I have some leftover cooking wine from a previous recipe in my refrigerator and decided to use it for the fennel and mushroom. Also, I think the cooking wine brought more flavor to the dish. But you can use butter as well.

What can I serve this creamy fennel and mushroom soup with?

I love soups, and this soup is so delicious that I can eat it by itself or serve it with slices of my homemade multigrain bread on the side of the plate. Also, you can add a green salad, roasted vegetables, or flatbreads.

What do I need to make this creamy fennel and mushroom soup?

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Utensils

• Wooden board
• Large Pot
• Measuring cup and spoons

Ingredients

• 1 Fennel
• 200g mushrooms
• 1 teaspoon salt
• 1/2 sweet yellow onion
• 1 garlic clove
• 1/4 cup cooking wine
• 1/2 teaspoon arrowroot starch flour (gluten-free)
• 2 cups vegetable broth
• 1 cup canned coconut milk

How do I make this creamy fennel and mushroom soup?

Cut the fennel and onion in julienne style. Cook the fennel and onion in a large pot with the wine for 10min at medium-low.

Slices the mushroom, mashes the garlic adds them to the mix. Let it cook for 10 minutes.

Add the broth and salt. Cook for 5 minutes.

Add the coconut milk and arrowroot starch and cook for additional 5 minutes. Save the top leaves greens from the fennel to decorate the plate.

Useful Tips

1. First, I cut the fennel in four and then in julienne. It makes it easier to get the fennel with the spoon and eat it instead of big chunks.
2. I used arrowroot starch to create the creamy consistency of the soup, but you can also use cornstarch.

I hope you like this creamy fennel and mushroom soup – easy to make. You may also like “Delicious Pumpkin and carrot soup.”