Enjoy a warm meal in the winter with this fennel and mushroom soup.

Ingredients

• 2 tablespoons canola or olive oil
• 1 cup chopped onion
• 1 cup chopped diced red bell pepper
• 1-1/2 cups diced white potato
• 1 cup thinly sliced celery
• 4 cloves garlic, thinly sliced
• 1 medium fennel bulb, chopped
• 2 cups sliced cremini or button mushrooms
• 1 teaspoon dried basil
• 1 teaspoon lemon pepper
• 4 cups low-sodium chicken broth
• 1 tablespoon apple cider vinegar
• 1/2 teaspoon kosher salt
• 2 tablespoons finely chopped fresh parsley

Descriptions

1. Heat a large saucepan over medium heat. When hot, add oil. When oil is hot, add onion, red bell pepper, potatoes, celery and garlic. Sauté 5 minutes, stirring often.
2. Add fennel and sauté 6 minutes.
3. Add mushrooms, sauté 5 minutes, stirring occasionally.
4. Stir in basil and lemon pepper. Add broth, vinegar and salt. Bring to a boil, reduce heat and simmer 25 to 30 minutes, stirring occasionally.
5. Serve, topped with chopped fresh parsley.

Serves 4

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.