Name: Fenugreek Carrot Soup with Fried Mushrooms
Prep time: 10 minutes
Cook time: 1 hour
Yield: 8 servings
Ingredients: For soup:; 2 Tbsp. butter (or olive oil); 1 large leek, trimmed, white and light green parts, sliced; 2 cloves garlic, minced; 1 tsp. salt; 1 large apple, cored and chopped; 4 large carrots, peeled and chopped; 1 large fennel bulb, trimmed and chopped (reserve fennel fronds for garnish); 1 large russet potato, peeled and chopped; 8 cups vegetable broth or water (or combo of both); 1 Tbsp. maple syrup (optional); Fresh ground pepper to taste; For mushrooms:; 4 Tbsp. butter (or olive oil); 8 oz. sliced crimini mushrooms; 1 clove garlic, minced; Salt & pepper to taste

Home | Recipes | Fenugreek Carrot Soup with Fried Mushrooms

Fenugreek Carrot Soup with Fried Mushrooms

Recipe by Savory Spice Test Kitchen

Crispy & Fried Foods

Take the chill out of the air with a delightfully comforting carrot soup made from an array of autumn produce.

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Serves 8 servings

Prep Time 10 minutes

Cooking Time 1 hour

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Fenugreek Carrot Soup with Fried Mushrooms

Ingredients

For soup: 2 Tbsp. butter (or olive oil) 1 large leek, trimmed, white and light green parts, sliced 2 cloves garlic, minced

2 tsp. Fenugreek Seeds

1 tsp. salt 1 large apple, cored and chopped 4 large carrots, peeled and chopped 1 large fennel bulb, trimmed and chopped (reserve fennel fronds for garnish) 1 large russet potato, peeled and chopped 8 cups vegetable broth or water (or combo of both) 1 Tbsp. maple syrup (optional) Fresh ground pepper to taste For mushrooms: 4 Tbsp. butter (or olive oil) 8 oz. sliced crimini mushrooms

1 tsp. Fennel Seeds

1 clove garlic, minced Salt & pepper to taste

Directions

Step 1 For soup: Heat butter over medium heat in a large pot. Add leek and cook until soft, about 5 min. Stir in garlic, fenugreek seeds, and salt. Add apple and remaining veggies and cook for 5 more min., stirring frequently. Add broth, bring to a boil, then reduce heat and simmer, uncovered, for 30 to 40 min., or until veggies break apart easily when pierced with a fork. In batches, transfer soup to a blender and puree until smooth. Transfer back to pot, add maple syrup (if using) season with pepper to taste. Keep over low heat until ready to serve.

Step 2 For mushrooms: While soup simmers, melt 3 Tbsp. of the butter over medium-high heat in a wide skillet. Add mushrooms and cook, stirring often, for about 15 min. until mushrooms are well browned. Meanwhile, place fennel seeds in a small zip top bag and seal. Using a meat mallet or back of a heavy spoon, crush seeds into a coarse texture. Add remaining 1 Tbsp. butter to skillet with mushrooms. Once butter melts, stir in crushed fennel seeds and garlic and cook 1 more min., stirring constantly. Remove skillet from heat and season mushrooms with salt & pepper to taste.

Step 3 To serve: Fill bowls with soup and top with a generous scoop of mushrooms. Garnish with reserved fennel fronds.

Recipe Notes

Vegan: Substitute vegetable oil for butter in soup and mushroom preparation.