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MUSHROOM
SOUP WITH ROASTED RED BELL PEPPER AND
FENNEL
2 medium
red bell peppers
1 tablespoon olive oil
2 small bulbs baby fennel, chopped
900g button mushrooms, sliced
1/4 cup plain flour
6 cups chicken stock
1/3 cup buttermilk
Quarter
bell peppers, remove seeds and membranes.
Roast under grill or in very hot oven,
skin side up, until skin blisters and
blackens. Cover bell peppers with plastic
or paper for 5 minutes; peel away skin,
chop. |
 |
Heat oil in large
pan, cook fennel and mushrooms 2 minutes. Add
flour and cook, stirring, 2 minutes. Stir in
stock and simmer, covered, 20 minutes or until
mushrooms are tender. Blend or process soup
in batches until pureed.
Just before serving,
reheat soup in pan, stir in buttermilk, cook
until heated through. Top soup with roasted
bell peppers, and fennel leaves, if desired.
Serves 6.
Per serving: 4.4g
fat, 162 calories.
[Simply
Lite Food, A Collection Of SimplyLite's Best
Recipes] |
