Reviewed: Nov. 5, 2009

Excellent. I made a few additions: 1 onion, diced; 1 carrot; 1 potato; sliced thin; and 1/2 c. brown rice. I substituted bouillion cubes for the soup base and doubled the sherry. I simmered it all on very low heat, covered, for about an hour and ended up adding about 50% more buttermilk, half&half, and water since the potatoes thickened the broth a bit. Definitely a winner! My brother, who is not the most adventurous eater, said that this was amazing. Will be making it again!

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Andi

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: May 16, 2009

This soup is sooooo good!!! The nice thing about it is that you can change a few things & it still won't lose it's "purity". I used celery instead fennel & didn't have "cream sherry" so used Marsala. It was still very, very good. Definitely a repeat!! Thanks

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kimmah

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Reviewed: Dec. 10, 2008

Simple fast and delicious. I had some ground chicken that needed to be used, so I substituted that for the chicken breasts and it worked out perfectly. This is my first time using fennel and I was impressed by how mild it tasted. It's got just a hint of flavor that leaves your mouth feeling clean and your tummy satisfied.

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MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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Reviewed: Oct. 26, 2008

This is one of my all time favorite soups! I usually skip the mushrooms, and use thinly sliced yellow potatoes instead. Fantastic recipe, thanks!!

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befulina

Cooking Level: Expert

Home Town: Lino Lakes, Minnesota, USA

Living In: Northfield, Minnesota, USA

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Reviewed: Oct. 19, 2008

Excellent! The Quality of the Sherry is the key I believe. Its a fantastic recipe, my husband really enjoys it. Its perfect for a fall dinner, and I usually have the ingredients on hand. Loved it and it will become one of our standards for soup making. Thanks for posting it

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PULCHRA

Cooking Level: Expert

Home Town: Las Vegas, Nevada, USA

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Reviewed: Oct. 16, 2008

Made a couple of changes due to personal preferences - omitted the parsley and red bell pepper (not a fan of either) and used marsala wine instead of sherry as that's what I had on hand. Like another reviewer, I topped the soup with a little Parmesan cheese. The soup could have done with being a tad thicker, but it tasted great nonetheless. Thanks, Linda!

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Caroline C

Cooking Level: Expert

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Reviewed: Feb. 1, 2007

Just OK.

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terrytwi

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Reviewed: Jan. 17, 2007

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.

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SADY187

Cooking Level: Intermediate

Home Town: Monterey, California, USA

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Reviewed: Jan. 17, 2007

I was a bit disappointed with this recipe and I followed it to the 'T' which is unusual for me. Maybe I didn't simmer the fennel long enough as it was pretty crunchy. The flavor was nice enough, however not like I thought it would be after reading the reviews. I would like it to be a bit thicker too - hubby asked if it was supposed to be this watery. Will try it again with a few adjustments for our tastes and review it again. Thks for sharing.

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Patsy101

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Reviewed: Jan. 15, 2007

What is cream sherry and where could I find it (i.e., what section of grocery store)? Can anybody help me out? Thanks

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Christine Notis

Cooking Level: Intermediate

Home Town: Johnston, Iowa, USA

Living In: Belleville, Michigan, USA

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Reviewed: Jan. 7, 2007

Amazingly quick soup. My husband adored the buttermilk taste. I added sauted celery and onion to increase the vegetation of the soup.

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val_squared

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2006

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)

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Diyeana

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: Sandy, Utah, USA

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Reviewed: Jan. 18, 2006

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.

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NE3L

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Reviewed: Nov. 30, 2002

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.

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