Creamy mushroom and fennel soup

Try this creamy mushroom and fennel soup. It’s served with crumbed camembert wedges for a delicious and comforting meal.



Note: + Cooling time



  • 2 tbs olive oil
  • 20g butter
  • 1 leek, thickly sliced
  • 1 fennel, thinly sliced, fronds reserved
  • 200g brown cup mushrooms, thickly sliced
  • 400g button mushrooms, thickly sliced
  • 6 cups (1.5L) salt-reduced vegetable or chicken stock
  • 1/4 cup (60ml) Worcestershire sauce
  • 500g white potatoes, unpeeled, chopped
  • 1/2 cup (125ml) thickened cream
  • 2 x 176g pkts Coles Crumbed Camembert Wedges
  • Thickened cream, extra, to serve



Preheat oven to 200°C. Heat the oil and butter in a large heavy-based saucepan over medium-high heat. Add the leek and cook, stirring, for 2 mins or until leek softens. Add the fennel and cook, stirring, for 2 mins or until the fennel softens. Add the combined mushroom and cook, stirring, for 5 mins or until the mushroom is tender.


Add stock, Worcestershire sauce and potato. Bring to the boil. Reduce heat to medium. Simmer, stirring occasionally, for 15 mins or until the potato is tender. Remove from heat. Cool slightly. Use a stick blender to carefully blend until smooth. Place soup over medium-high heat. Bring to the boil. Stir in the cream.


Meanwhile, line a baking tray with baking paper. Place the camembert wedges on the lined tray. Bake for 15 mins or until golden brown and heated through.


Ladle soup among serving bowls. Drizzle with extra cream. Top with the reserved fennel fronds. Serve with camembert wedges.

Serve with fried mushroom slices.


Waste wise 

You’ll have some leftover cream here – whisk with a few eggs to make scrambled eggs. The cream gives it a rich flavour and fluffy texture.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.