Name: Fennel and Leek Soup with Mushrooms
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 3 tablespoons olive oil (divided); 1/2 pound mixed wild mushrooms (I used shiitake, oyster and crimini); 6 leeks (white and pale green parts only); 2 fennel bulbs (chopped into a large dice. (RESERVE A FEW FENNEL FRONDS)); 1 small bunch thyme (tied with kitchen string); 1 teaspoon kosher salt; 5-6 cups low-sodium vegetable or chicken broth