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Makes 4 servings
Each serving equals one 5 A Day serving

1 fennel bulb, scrubbed
2 cups low sodium chicken broth
2 Tbsp olive oil
4 oz portabella mushrooms, sliced
½ cup fresh brown mushrooms, sliced
2 shallots, peeled and sliced
1 clove garlic, minced

Trim stems of fennel bulb to within 1/4-inch of bulb.

Reserve some leaves for garnish.

Cut fennel into quarters; slice crosswise.

Place in saucepan with broth or water to cover.

Bring to boiling; reduce heat.

Simmer, partially covered, for 15 minutes, or till tender

Drain; remove.

In same pan, heat oil; sauté portabella and brown mushrooms with shallots and garlic until tender.

Toss with fennel.

Garnish with some of the reserved fennel leaves.

Nutritional analysis per serving: Calories 76, Protein 4g, Fat 2g, Calories From Fat 24%, Cholesterol 2mg, Carbohydrates 11g, Fiber 3g, Sodium 90mg.

Source: Frieda’s Inc.



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