This soup is adapted from a recipe that comes from my mother. It's a great weekend lunch dish -- it's relatively light yet satisfying, and the fennel and mushrooms give it a strong flavor without hours of simmering. Adding the croutons before pouring the soup into bowls is a technique we picked up from eating French Soupe de Poisson and Italian Ribollita -- the bread is softened and gives additional body to the soup. —Savour
For the Soup
Fennel Bulb, thinly sliced
cremini mushrooms, washed and roughly chopped
I'm a Los Angeles based home cook with a full time job and 2 young kids, so my recipes tend to be accessible to busy people. I firmly believe that anyone can cook good, everyday meals from scratch with sufficient tools and encouragement, and I try to create meals that are delicious, wholesome and not too intimidating. Most of my favorite recipes tend to be twists on a classic dish that makes it new and exciting.