Fantastic Fennel Pumpkin Soup
2 tsp olive oil, divided
1 large fennel bulb, trimmed and chopped
1 cup chopped onion
4 garlic cloves, minced
3 cups chicken or vegetable broth, divided
1 (16-ounce) can pumpkin
2 tsp chopped fresh thyme leaves
salt
2 cups chopped fresh shiitake mushroom caps
2 ounces Parmesan cheese
Heat 2 tsp olive oil in a Dutch oven over medium heat. Add fennel and onion; cook, stirring frequently, until tender, about 15 minutes. Add garic and cook 15 seconds, stirring constantly. Remove from heat. Combine fennel mixture, 1 cup chicken broth and pumpkin in a blender. Puree until smooth, scraping down sides occasionally with a spatula. Return fennel mixture to pan and add remaining 2 cups borth and thyme. Cook over medium-low heat 10 minutes, stirring frequently. Season with salt. Heat a skillet over medium heat. Add remaining 1 tso oil and tilt skillet to coat bottom. Add mushroom caps and cook 5 minutes, stirring frequently. To serve, spoon soup into individual bowls and sprinkle with mushrooms. Using a vegetable peeler, shave cheese over each serving.
Recipe from Margee Berryy, Trout Lake, Washington
