Serves 2 - 3
200g mushrooms - chestnut, portobello or wild are best.
1/4 bulb of fennel with any of the herb if possible - this is a great way of using the stalky bits that aren’t so good in salad.
2 cloves garlic.
a shake of dried herbs - I like Italian blender but Provence is good - or just use thyme by itself.
3 cups chicken stock - bone broth.
100g creme fraiche
50ml double cream.
salt
black pepper
50g butter
plug of EV olive oil
Roughly chop the fennel, mushroom and garlic.
Soften for around 10 minutes with the butter, oil, salt and herbs in a pan with a lid, on low.
Add the chicken broth, bring to the boil then educe heat and simmer for around 5 - 10 minutes.
Blend with an immersion blender till the mushrooms are fine but not totally liquidised - I like little pieces of mushroom in it.
Whisk in the creams, taste, season, serve.