Mushroom Bisque with Dill and Lemon Gremolata

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4.0 by 1 people

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  • Makes: 8 servings
  • Serving Size: 3/4 cup
  • Makes: 6 cups
  • Prep: 30 mins
  • Slow Cook: 6 hrs to 7 hrs (low) or 3 to 3 1/2 hours (high) + 30 minutes (high)

Mushroom Bisque with Dill and Lemon Gremolata

Directions

  1. Place mushrooms in a 3 1/2- or 4-quart slow cooker. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Stir in the next four ingredients (through garlic). Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.
  2. Use an immersion blender to blend mushroom mixture until nearly smooth, leaving some coarse mushroom pieces. (Or cool slightly and transfer, half at a time, to a food processor or blender; cover and process or blend until nearly smooth.)
  3. If using low, turn to high. Stir together flour and butter; whisk into mushroom mixture. Cover and cook 30 to 45 minutes more or until thickened and bubbly. Whisk in creme fraiche.
  4. Meanwhile, for gremolata, combine dill and lemon zest. Sprinkle servings of soup with gremolata.
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Nutrition Facts (Mushroom Bisque with Dill and Lemon Gremolata)

  • Per serving:
  • 212 kcal ,
  • 18 g fat
  • (9 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 3 g monounsaturated fat ),
  • 48 mg chol. ,
  • 351 mg sodium ,
  • 9 g carb. ,
  • 2 g fiber ,
  • 4 g sugar ,
  • 3 g pro.
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Reviews (1)

1 Ratings
879 Days Ago
Easy to make. Flavorful but not overwhelming or too rich. The base isn't heavy and it's a nice change from other types of soups. I look forward to making this again!

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