Onions, Garlic, Leeks, Fennel
The addition of potatoes thickens the soup and makes it a complete meal.
Ready to go!
Here's the recipe, from New England Soup Factory Cookbook:
3 T butter
4 whole cloves garlic, peeled
1 large onion, peeled and diced
2 leeks (white part only), trimmed and sliced
1 bulb fresh fennel or anise, diced
3 Yukon Gold potatoes, peeled and cut into 3/4-inch chunks
1 cup dried or 2 pounds fresh porcini (or shiitake) mushrooms
6 C chicken or vegetable stock
1 t dried thyme leaves
1/2 C sherry or dry marsala
2 C heavy cream
1/2 t Worcestershire sauce
Salt and pepper
In a stockpot, melt the butter over medium-high heat. Add the garlic, onion, leeks, and fennel. Saute for 10 minutes. Add the potatoes, mushrooms, stock, and thyme. Bring to a boil. Reduce heat to medium and simmer until the potatoes are soft and tender, ~30 minutes. Remove from the heat and add the sherry, cream, Worcestershire sauce, salt and pepper. Puree in a blender (in batches... I like to leave some chunks). Place back on the stove and simmer an additional 5 to 7 minutes to warm through.