Mushroom Soup With Fennel And Parmesan Toasts.

• For the Soup
• 1 Fennel Bulb, thinly sliced
• 8 ounces cremini mushrooms, washed and roughly chopped
• 1/2 onion, finely chopped
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 5 cups chicken stock
• For the Croutons
• 12 thin slices baguette
• 1/3 cup parmesan cheese, freshly grated
• 1 tablespoon olive oil
• Additional parmesan to serve

1. Preheat oven to 300 degrees.
2. Brush Bread slices with olive oil, arrange on cookie sheet, and bake in oven until crisp, about 10 minutes.
3. Sprinkle croutons with parmesan cheese, return to the oven, and bake until cheese is melted.
4. Meanwhile, saute fennel, mushrooms, onion and garlic in olive oil over medium low heat in a soup pot until vegetables are softened but not brown.
5. Add stock to pot, cover, and simmer for 20-25 minutes.
6. Puree soup with a stick blender (or transfer to a food processor to puree).
7. To serve, lay parmesan croutons in a shallow bowl. Pour hot soup over the croutons, and garnish with additional parmesan and fennel fronds.

fennel, cremini mushrooms, onion, olive oil, garlic, chicken stock, croutons, thin, parmesan cheese, olive oil

Taken from food52.com/recipes/840-mushroom-soup-with-fennel-and-parmesan-toasts (may not work)