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Ingredients1 h 20 m servings 480 cals
Original recipe yields 6 servings
- Melt butter in a large pot over medium heat. Add fennel, leeks, onion, and garlic; cook and stir until softened, about 10 minutes. Stir in chicken stock, potatoes, porcini mushrooms, and thyme. Bring to a boil; reduce heat to medium-low and simmer until potatoes are tender, 30 to 35 minutes.
- Remove pot from the heat; stir in heavy cream, cream sherry, Worcestershire sauce, salt, and black pepper. Puree soup with an immersion blender until smooth.
- Return pot to the heat. Simmer soup until warmed through, about 10 minutes.
- Cook's Note:
- You can also puree the soup in a blender in batches.
Per Serving: 480 calories; 36.1 g fat; 34.5 g carbohydrates; 6.3 g protein; 125 mg cholesterol; 942 mg sodium. Full nutrition