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Cinnamon Mornings and Chocolate Dreams

Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.

Holiday Creamy Mushroom & Roasted Fennel Soup Recipe

Brought to you by Albion River Inn

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Cook Time: 2 hr	Prep Time: 30 min
Yield: 20 servings	Inactive Prep Time: 30 min

Ingredients:
3oz olive oil
2 yellow onions, diced
1 fennel bulb diced
12 cloves whole garlic, peeled
2 oz olive oil
2 carrots, peeled & diced
2 leeks, washed & diced
1 lb fresh mushrooms
1 cup sherry wine
14 cups of hot chicken stock or water
1 cup Half & Half
1 bunch fresh bssil, leaves only
salt & pepper to taste
2 oz. truffle oil for garnish
garlic croutons for garnsih

Instructions:
Heat 3 oz olive oil in large oven proof sauté pan. Add onions, fennel, and garlic and toss to coat with oil. Put pan in oven and roast vegetables for 30 minutes in 400-degree oven. Remove and set aside.

Meanwhile, in a large soup pot, heat 2 oz olive oil. Add carrots, leeks, and mushrooms to oil and "sweat" covered for 10 minutes on medium-high heat to soften. Add the roasted vegetables to the pot and sauté for 10 minutes more. Add sherry wine and reduce until almost dry. Pour heated water or stock into pot and bring to a boil, then add the Half & Half and lower heat and simmer gently for 20 minutes.

Remove from heat, add basil leaves, and puree until smooth. Serve garnished with a few drops of truffle oil in each bowl, and top with garlic croutons.

Notes:
For a vegan soup use water not chicken stock, leave out the Half & Half, and substitute 1 cup water thickened with 3 tablespons of corn starch to give it soup a silky texture. Tast and adjust salt and pepper.