Cioppino with Mushrooms

Cioppino

with Mushrooms

GET RECIPES DELIVERED
dinner

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GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
398
FAT
15g
CARBOHYDRATES
53g
PROTEIN
12g

MAIN INGREDIENTS

  1. 2 leeks
  2. 4 garlic cloves, peeled
  3. 1 cup fennel
  4. 1/2 cup dry white wine
  5. 3 cups vegetable stock
  6. 1 can diced tomatoes
  7. 1 tablespoon Old Bay seasoning
  8. 1 tablespoon fresh thyme
  9. 1 teaspoon crushed red pepper flakes
  10. 4 tablespoons olive oil*
  11. salt and pepper, to taste*
  12. * not included
  13. 2 ciabatta rolls
  14. 1/2 pound of trumpet mushrooms
  15. 1/2 pound of crimini mushrooms

TOOLS

  • Large Pot
  • Cookie or baking sheet

INSTRUCTIONS

1
To prepare the leeks, cut off ends and slice down the center lengthwise. Slice into 1” pieces and rinse well under cold water. Rinse and dry the bulb of fennel, then cut the bulb in half from top to bottom. Remove the tough core by cutting out wedge-shaped pieces from the bottom. Dice the remaining fennel.
2
Preheat the oven to 400 degrees. Finely slice both crimini and trumpet mushrooms then, heat 2 tablespoons of olive oil in a large pot.
3
Add the leeks to the pot, and stir until softened, about 5 minutes. Add garlic and sliced mushrooms, and continue to cook for 5 minutes. Stir in fennel and add white wine. Bring to a boil and reduce heat. Simmer for 2 minutes.
4
Add the vegetable stock, diced tomatoes, and Old Bay seasoning. Return to a boil and reduce heat; simmer for 15 minutes, or until the fennel is soft. Stir in crushed red pepper flakes (add less than the full teaspoon depending on your affinity for heat) and thyme.
5
Place the ciabatta rolls on cookie sheet and bake in oven until golden brown, 6-8 minutes. Let cool slightly, then slice into small rounds for dipping. Season the soup with salt and pepper to taste, and ladle into small bowls. Drizzle with remaining olive oil, serve warm, and enjoy!