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Roasted Mushroom Soup with Dill and Lemon Gremolata

Makes: 4 servings Yield: 3/4 cup each
Prep 30 mins Roast 400° 45 mins
Roasted Mushroom Soup with Dill and Lemon Gremolata
Ingredients
  • 8  ounces  fresh baby portobello mushrooms, halved
  • 4  ounces  fresh shiitake mushrooms, stemmed and halved
  • 2  tablespoons  olive oil
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1 1/2  cups  reduced-sodium chicken or vegetable broth
  • 1  tablespoon  butter
  • 1/2  cup  chopped onion (1 medium)
  • 2  cloves garlic, minced
  • 2  tablespoons  dry sherry or dry white wine
  • 4  teaspoons  all-purpose flour
  • 1  cup  evaporated fat-free milk
  • 1  tablespoon  snipped fresh dill
  • 1 1/2  teaspoons  finely shredded lemon peel
Directions

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)
  • Servings Per Recipe 4,
  • cal. (kcal) 194,
  • Fat, total (g) 10,
  • chol. (mg) 10,
  • sat. fat (g) 3,
  • carb. (g) 17,
  • Monosaturated fat (g) 6,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 10,
  • pro. (g) 9,
  • vit. A (IU) 340,
  • vit. C (mg) 5,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 4,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 32,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 459,
  • Potassium (mg) 603,
  • calcium (mg) 212,
  • iron (mg) 1,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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