*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I wish I could give this more than 5 stars. This was absolutely delicious. I haven't had a meal this good in a while. I had to make a couple of adjustments from this recipe due to not being able to find the exact ingredients. It's still extremely close! Because bulb fennel doesn't seem to be in season I used about 3 celery stalks & 2 tsps of crushed fennel seed. They also didn't have crimini mushrooms so I used baby portabella mushrooms instead. I also used 1/2 cup cream sherry instead of 1/4 and a bit more red bell pepper than the recipe calls for. Oh and no butter. Just olive oil.:) I can't wait for lunch tomorrow. (leftovers)
This is a good start but I wasn't completely happy with it. I made it while trying to get rid of some extra fennel. The directions on what to do with the chicken are a little confusing. Your best bet is to sautee the chicken in a saucepan with butter onion garlic and a bit of sherry mix the other ingredients in a separate stock pot and build the soup from there. Also instead of soup base and water why not just use chicken stock so you can skip the water and avoid additives like msg? The broth was a bit bland at first so I added black pepper and red pepper flakes. Also instead of buttermilk AND half & half (which seems unnecessarily complicated) it might just be quicker to use heavy cream. Or just half & half. I also saw this question: Cream Sherry is a type of sweet sherry blend that is available in the booze aisle.
Greatly disappointed. After reading the reviews here I thought I'd found the master vehicle for my fresh organic fennel. Instead I was underwhelmed by this thin earthy-tasting soup. The flavors blend strangely. The tang of buttermilk is interesting but I'm not impressed with this dish in the least. It reminds me of a poor attempt at the famous Thai soup Thom Kha.
I was a bit disappointed with this recipe and I followed it to the 'T' which is unusual for me. Maybe I didn't simmer the fennel long enough as it was pretty crunchy. The flavor was nice enough however not like I thought it would be after reading the reviews. I would like it to be a bit thicker too - hubby asked if it was supposed to be this watery. Will try it again with a few adjustments for our tastes and review it again. Thks for sharing.
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