FemiLab: Healthy & Hot Soup for Winter
Wednesday, November 19, 2014 at 6:15 pm — admin
Fennel and Mushroom Soup (thanks to AICR)
2 Tbsp. extra virgin olive or canola oil
In pot or saucepan, heat oil over medium-high heat. Add onion, red pepper, potatoes, celery and garlic. Sauté 5 minutes, stirring often. Add fennel and sauté 6 minutes. Add mushrooms and sauté 5 minutes, stirring occasionally.
Add basil and lemon pepper. Stir. Add broth, vinegar and salt to taste. Reduce heat and simmer for about 25-30 minutes, stirring occasionally.
Ladle into bowls. Garnish with parsley and serve.
Makes 4 servings.
Per serving: 216 calories, 9 g total fat (1 g saturated fat),