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Popular in Food

Roasted Mushroom Soup with Dill and Lemon Gremolata

3.0 by 6 people
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  • Makes: 4 servings
  • Yields: 3/4 cup each
  • Prep: 30 mins
  • Roast: 45 mins 400°

Roasted Mushroom Soup with Dill and Lemon Gremolata



  1. Preheat oven to 400 degrees F. In a 15x10x1-inch baking pan combine portobello and shiitake mushrooms. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Spread mushrooms in a single layer. Roast, covered, for 30 minutes. Roast, uncovered, for 15 to 18 minutes more or until mushrooms are tender, but still moist. Cool slightly.
  2. In a food processor or blender combine half of the mushrooms and 3/4 cup of the broth. Cover and process or blend until smooth.
  3. In a medium saucepan heat butter over medium heat until melted. Add onion and garlic; cook about 5 minutes or until onion is tender, stirring occasionally. Carefully add sherry. Simmer, uncovered, about 1 minute or until most of the liquid is evaporated. Stir in flour; cook and stir for 1 minute. Stir in the remaining mushroom halves, the pureed mushrooms, the remaining 3/4 cup broth, and evaporated milk. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until mixture is slightly thickened.
  4. Meanwhile, for gremolata, in a small bowl combine dill and lemon peel. Ladle soup into small serving bowls. Sprinkle with gremolata.

Nutrition Facts (Roasted Mushroom Soup with Dill and Lemon Gremolata)

    Per serving:
  • 194 kcal cal.,
  • 10 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 10 mg chol.,
  • 459 mg sodium,
  • 17 g carb.,
  • 2 g fiber,
  • 10 g sugar,
  • 9 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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