A Puréed Mushroom and Fennel Soup For a Chilly Afternoon

Ingredients

• 2 fennel bulbs
• 1/2 lemon (zest grated and juiced)
• 1 tbsp olive oil
• 1 large onion (roughly chopped)
• 4 potatoes (peeled and diced)
• 250 g mushrooms (halved)
• 1/2 cup dry sherry
• 2 1/2 cups diluted salt-reduced or homemade vegetable stock
• 1 1/4 cups 1% milk
• 175 g cheddar cheese (finely crumbled or grated)