CREAMY MUSHROOM SOUP WITH FENNEL SEEDS

Do you want a recipe of a simple yet tasty mushroom soup? Here it is. I like it with ground fennel seeds in it but then I am very fond of those little rascals, not all of you are but then you can add a herb instead, I know that thyme goes very well too with this soup and I am sure you can find other suitable herbs and spices for this soup. The rice works as a thickener, you don't need much to make it creamy.





CREAMY MUSHROOM SOUP WITH FENNEL SEEDS
4 servings

250 g/8,8 oz white button mushrooms, chopped
1 small stick of celery, finely chopped
1 small carrot, finely chopped
1 small onion, finely chopped
4 tblsp rice, I used risotto rice
1 large pinch of ground fennel seeds
1 tsp honey, optional. It gives more balance to the flavour I find
700 ml/3 cups light stock
400 ml/1,7 cup milk or water
salt
extra-virgin olive oil

- Fry mushrooms, vegetables and rice gently in olive oil for about 7-8 minutes in a pan, stir all the time.
- Add the ground fennel, the honey and the stock and let it simmer until the rice is cooked.
- Run all the ingredients in a blender, pour the soup into the pan and add the milk.
- Let it simmer for a couple of minutes, check the salt and serve.