Mushroom soup with fennel seeds

Instructions

1. In a sizeable pot, melt butter over medium heat. Toss in onions and sauté till they’re soft and clear.
2. Clean mushrooms, cut roughly and add the pot and cook until they’re browned and their juices start oozing out. Reserve 1 cup cooked mushrooms for decoration.
3. Mix in the fennel seeds, paprika and salt.
4. Pour in the vegetable broth and let the simmer gently for 20 minutes. In a bowl, blend the cornstarch with a bit of cold water to make a paste. Stir this into the soup till it thickens.
5. Add the milk and simmer for a couple more minutes. On low heat, integrate the sour cream and lemon juice into the soup. Season to your liking with salt and pepper. Blend.
6. Serve the soup in bowls, topping each with the fried mushrooms and a dash of parsley.

• Servings : 6
• Ready in : 35 Minutes
• Course : Appetizers, Lunchbox Menus
• Recipe Type : beef, Lunchbox Menu for school, LunchBox Menu for workers, Lunchbox menu Portion Perfect, recipes for spring, recipes for summer, recipes for winter, Soups
• Ingredient : Butter, Cornflour, Crème fraîche, fennel seeds, Lemon juice, Milk, Mushrooms, Onion, Red pepper, Sesame, Vegetable broth