Mushroom Soup With Chestnuts And Roasted Fennel Recipe

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Tyler Florence on Food Network
Nutrition per serving    (USDA % daily values)
CAL
273
FAT
37%
CHOL
15%
SOD
25%

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Ingredients for 12 servings

1 pound white button mushrooms, wiped of grit and coarsely chopped

1 pound chanterelle mushrooms, wiped of grit and coarsely chopped

1 pound oyster mushrooms, wiped of grit and coarsely chopped

6 small fennel bulbs, stalks removed, halved lengthwise

Sea salt and freshly ground black pepper

3 quarts chicken stock

1 large onion, chopped

1/2 cup heavy cream

Extra-virgin olive oil

1 pound cooked chestnuts

4 garlic cloves, minced

1/4 cup (1/2 stick) unsalted butter

1/2 bunch fresh thyme sprigs, leaves stripped from the stem

Fresh chopped chives, for garnish

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