Roasted Mushroom Soup with Dill and Lemon Gremolata

5 users rated this recipe an average rating of 3.0
  • Makes: 4 servings
  • Yields: 3/4 cup each
  • Prep: 30 mins
  • Roast: 45 mins 400°
Rate me!

Roasted Mushroom Soup with Dill and Lemon Gremolata
ounces fresh baby portobello mushrooms, halved
ounces fresh shiitake mushrooms, stemmed and halved
tablespoons olive oil
teaspoon salt
teaspoon ground black pepper
1 1/2
cups reduced-sodium chicken or vegetable broth
tablespoon butter
cup chopped onion (1 medium)
tablespoons dry sherry or dry white wine
cup evaporated fat-free milk
tablespoon snipped fresh dill
1 1/2
  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
Your Comment: