Things You'll Need:
- 4 cups basic turkey stock
- 1 cup medium-wide or broad egg noodles
- 2-3 teaspoons chopped fresh cilantro leaves
- 1 small fennel bulb ( 7 to 8 ounces)
- 1 medium portobello mushroom (2 to 3 ounces), wiped clean, stem removed and reserved for other use
- 1 teaspoon kosher salt
- Freshly ground black pepper
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Step 1
Bring water to a boil in a medium saucepan. Add noodles and cook for 5 minutes.
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Step 2
Meanwhile, trim fennel. Remove tough outer leaves. Coarsely chop fronds and reserve. Cut bulb into fine strips. (about 1 cup)
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Step 3
Now cut mushroom cap across into 2 pieces. Cut each piece across into fine strips (about 1 cup).
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Step 4
Put the stock in another medium saucepan. Add the fennel strips and mushroom slices.
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Step 5
Cover, bring to a boil, then reduce to a simmer. After few minutes, add cilantro.
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Step 6
When noodles are cooked, dran and add directly to stock. Do not rinse. Increase heat and bring to a boil.
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Step 7
Add salt and pepper. Cook 2 minutes. Remove from heat and add reserved chopped fennel fronds. Serve hot.
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Step 8
- If portobello mushrooms are not available, you can substitute it with white buttons.
- Reserve the mushroom stems and use instead of part of the mushrooms in Chicken Livers. -
Step 9
Image credit - http://www.mushroomcouncil.org/export/sites/default/Recipes/ConsumerRecipes/AllConsumerRecipes/Turkey_Mushroom_Soup-sized.jpg
Comments
MyJB said
on 6/5/2009 Thanks for sharing this recipe. The illustration is simple lovely and goes well with the content.
CHAD1 said
on 5/8/2009 5 stars
juliebmack said
on 12/1/2008 Great idea after Thanksgiving!
e-Rambler said
on 11/26/2008 Wonderful ingredients... a warm delicious soup for cold nights!
IcyCucky said
on 11/25/2008 This sound like an out of this world soup, and I love soup! Will try this after Thanksgiving!