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Locust Grove, Virginia

Member since Feb 2005

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Reviewed Mushroom Soup with Chestnuts and Roasted Fennel

Sep 25, 2011 in Food Network Community Toolbox on

Excellent soup. Since the market only had large fennel, I chopped it, added a little oil and roasted the fennel for 20 minutes. Chef Tyler is clear that the fennel is the "base of the soup" and that it is added to the soup bowl before the soup is poured around it. The fennel is used as a "garnish."""

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