CARMERLIZED FENNEL AND MUSHROOM SOUP

INGREDIENTS

5 tablespoons safflower oil  

1 bulb fennel, halved and thinly sliced lengthwise, tops reserved 

3 large yellow onions thinly sliced 

2 cloves garlic minced 

2 quarts mushroom or beef stock 

1 pound cremini mushrooms, stems removed and roughly chopped  

1/4  cup dry sherry wine 

Kosher salt and freshly ground black pepper 

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PREPARATION

1. Heat 4 tablespoons of the safflower in a large pot over medium- high heat. Add the fennel and onions and cook, stirring, until soft and caramelized, about 1 hour.

2. Add the garlic and cook until fragrant, about 2 minutes.

3. Pour in the stock and bring to a simmer over medium heat. 

4. In a large pan, heat the remaining 1 tablespoon safflower oil over medium-high. Add the mushrooms and cook, stirring, until golden, about 5 minutes.

5. Add the sherry and cook until slightly reduced, about 5 minutes.

6. Scrape the mushrooms and sherry into the soup and cook, stirring, to marry flavors, about 5 minutes. Season the soup with salt and pepper.

Ladle into bowls, and garnish with the reserved fennel fronds.