Recipe by Linda Zaring
"This is a great way to enjoy a high protein and low carbohydrate meal. My friends at work can verify this as a very yummy soup! They all came at my lunch with their soup spoons poised and none went away without smacking their lips. Enjoy! This is a delicate flavor that can be served with a light and fruity white wine, and for those bread lovers, a crusty, sweet peasant loaf."
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skinless, boneless chicken breast halves
fennel, trimmed and thinly sliced
1 1/2 cups
sliced crimini mushrooms
diced red bell pepper
finely minced fresh parsley
1 1/2 cups
chicken soup base
What is cream sherry and where could I find it (i.e., what section of grocery store)?
Can anybody help me out?
Greatly disappointed. After reading the reviews here I thought I'd found the master vehicle for my fresh organic fennel. Instead I was underwhelmed by this thin, earthy-tasting soup. The flavors blend strangely. The tang of buttermilk is interesting but I'm not impressed with this dish in the least. It reminds me of a poor attempt at the famous Thai soup Thom Kha.
Easy and tasty recipe!! The soup has great and is even better the second day. The fennel is not overpowering.I used light half and half and it turned out well.
I wish I could give this more than 5 stars. This was absolutely delicious. I haven't had a meal this good in a while.
I had to make a couple of adjustments from this recipe due to not being able to find the exact ingredients. It's still extremely close!
Because bulb fennel doesn't seem to be in season, I used about 3 celery stalks & 2 tsps of crushed fennel seed. They also didn't have crimini mushrooms so I used baby portabella mushrooms instead. I also used 1/2 cup cream sherry instead of 1/4 and a bit more red bell pepper than the recipe calls for. Oh and no butter. Just olive oil. :)
I can't wait for lunch tomorrow. (leftovers)
Amazingly quick soup. My husband adored the buttermilk taste. I added sauted celery and onion to increase the vegetation of the soup.
I found this to be fast and tasty. Be advised that it is very hardy and filling. I served it with fresh vegies and a dip. We were stuffed, without eating too many vegies.
I made this recipe exactly as stated, and it is awesome! The only change I made was adding a little grated parmesan cheese on top before serving.
Thank you! This one's for company.
This is a good start, but I wasn't completely happy with it. I made it while trying to get rid of some extra fennel. The directions on what to do with the chicken are a little confusing. Your best bet is to sautee the chicken in a saucepan with butter, onion, garlic, and a bit of sherry, mix the other ingredients in a separate stock pot and build the soup from there. Also, instead of soup base and water, why not just use chicken stock, so you can skip the water and avoid additives like msg? The broth was a bit bland at first, so I added black pepper and red pepper flakes. Also, instead of buttermilk AND half & half (which seems unnecessarily complicated), it might just be quicker to use heavy cream. Or just half & half. I also saw this question: Cream Sherry is a type of sweet sherry blend that is available in the booze aisle.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken, Fennel and Mushroom Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 221
** Calories from Fat: 86
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