{"id":2348,"date":"2023-05-19T14:29:06","date_gmt":"2023-05-19T22:29:06","guid":{"rendered":"https:\/\/aladaymobilemedia.com\/?p=2348"},"modified":"2023-05-19T14:29:06","modified_gmt":"2023-05-19T22:29:06","slug":"fennel-and-leek-soup-with-mushrooms","status":"publish","type":"post","link":"https:\/\/aladaymobilemedia.com\/es\/fennel-and-leek-soup-with-mushrooms\/","title":{"rendered":"Fennel and Leek Soup with Mushrooms"},"content":{"rendered":"<p><strong><span style=\"color: #008000;\">Fennel and Leek Soup with Mushrooms<\/span><br \/>\n<\/strong><\/p>\n<figure id=\"attachment_2349\" aria-describedby=\"caption-attachment-2349\" style=\"width: 300px\" class=\"wp-caption alignleft\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2349\" src=\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2023\/05\/unnamed-300x300.jpg\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2023\/05\/unnamed-300x300.jpg 300w, https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2023\/05\/unnamed-150x150.jpg 150w, https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2023\/05\/unnamed-1x1.jpg 1w, https:\/\/aladaymobilemedia.com\/wp-content\/uploads\/2023\/05\/unnamed.jpg 600w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><figcaption id=\"caption-attachment-2349\" class=\"wp-caption-text\">Courtesy Lake Tahoe Markets<\/figcaption><\/figure>\n<p><em>This creamy soup has no cream in it.\u00a0 The flavor is subtle with leeks, fennel and thyme and made meaty with the addition of saut\u00e9ed mushrooms.\u00a0<\/em><\/p>\n<p>3 Tbsp. olive oil, divided<br \/>\n\u00bd lb. wild mushrooms<br \/>\n6 leeks, white and pale green parts only<br \/>\n2 fennel bulbs, chopped into a large dice (reserve a few fronds)<br \/>\n1 small bunch fresh thyme, tied with kitchen string<br \/>\n1 tsp. salt<br \/>\n6 cups vegetable broth<\/p>\n<p>In a large dutch oven heat 1 tablespoon olive oil over medium heat. Add thyme and mushrooms and saut\u00e9 until the mushrooms get tender and brown. Remove from heat. Transfer mushrooms to a small bowl. Reserve thyme.<\/p>\n<p>Fill a large bowl with water. Slice the leeks lengthwise, then chop them cross wise into half inch pieces. Transfer the leeks to the bowl of water. Using your hands, agitate the vegetables in the water to dislodge any trapped grit and dirt. With your hands, working in batches, scoop the leeks to a salad spinner and spin dry.<\/p>\n<p>Add 2 more tablespoons olive oil to the dutch oven and heat over medium heat. Add leeks, fennel, reserved thyme and salt stir to combine. Cover and simmer for about 8 minutes, stirring occasionally, until vegetables are tender and translucent. Add vegetable broth, bring to a simmer, cover and cook for 20 minutes. Remove from heat. Remove thyme stems (most of the leaves should have come off during this simmer and you\u2019re really just removing the stems).<\/p>\n<p>Working in batches transfer leek mixture to blender and puree until smooth.\u00a0 Warm soup over medium heat.\u00a0 Before adding mushrooms, make sure they have drained all their liquid \u2014 you may have to use some paper towel too pat them dry. (This is so the mushroom juice doesn\u2019t discolor the soup).<br \/>\nLadle soup into bowls, garnish with mushrooms and fennel fronds.<\/p>\n<p>Notes:\u00a0 When pureeing hot liquid, only fill the container about half full. Put the lid on the container tightly, then cover with a dish towel to prevent splatters and\/or burns.<\/p>\n<p>Until Next Time&#8230;<\/p>\n<p>Happy Gardening&#8230;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Fennel and Leek Soup with Mushrooms This creamy soup has no cream in it.\u00a0 The flavor is subtle with leeks, fennel and thyme and made meaty with the addition of saut\u00e9ed mushrooms.\u00a0 3 Tbsp. olive oil, divided \u00bd lb. wild mushrooms 6 leeks, white and pale green parts only 2 fennel bulbs, chopped into a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[35,173,41,84,149],"tags":[],"class_list":["post-2348","post","type-post","status-publish","format-standard","hentry","category-aaron-aveiro","category-aladay-mobile-media","category-health","category-lake-tahoe-markets","category-nogmo"],"translation":{"provider":"WPGlobus","version":"3.0.1","language":"es","enabled_languages":["en","es","de","fr","ru"],"languages":{"en":{"title":true,"content":true,"excerpt":false},"es":{"title":false,"content":false,"excerpt":false},"de":{"title":false,"content":false,"excerpt":false},"fr":{"title":false,"content":false,"excerpt":false},"ru":{"title":false,"content":false,"excerpt":false}}},"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/aladaymobilemedia.com\/es\/wp-json\/wp\/v2\/posts\/2348","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/aladaymobilemedia.com\/es\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aladaymobilemedia.com\/es\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/es\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/es\/wp-json\/wp\/v2\/comments?post=2348"}],"version-history":[{"count":2,"href":"https:\/\/aladaymobilemedia.com\/es\/wp-json\/wp\/v2\/posts\/2348\/revisions"}],"predecessor-version":[{"id":2351,"href":"https:\/\/aladaymobilemedia.com\/es\/wp-json\/wp\/v2\/posts\/2348\/revisions\/2351"}],"wp:attachment":[{"href":"https:\/\/aladaymobilemedia.com\/es\/wp-json\/wp\/v2\/media?parent=2348"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/es\/wp-json\/wp\/v2\/categories?post=2348"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aladaymobilemedia.com\/es\/wp-json\/wp\/v2\/tags?post=2348"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}