Roasted Mushroom Soup with Dill and Lemon Recipe
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based on 1 vote
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 ounces of Portobella mushroms / halved
4 ounces Shitake mushrooms / halved
2 Tbsp olive oil
1/4 Tsp salt
1/4 Tsp black pepper
1 1/2 cup chicken broth
1 Tbsp butter
1/2 c chopped onion
2 clove garlic/ minced
4 tsp all purpose flour
1 1/2 tsp lemon zest
2 Tbsp dry sherry or white wine
1 tsp fresh dill
1 c evaporated milk
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Directions: |
Directions:1
Preheat oven 400 degrees. In a 15x10x1 inch dish place portobella and shitake mushrooms. Drizzle with oil and salt and pepper and toss to coat.
Spread mushrooms in a single layer. Roast covered for 30 minutes.Roast uncovered for 15-18 minutes until tender yet moist.
2
In a food processor combine 1/2 of the mushrooms and 3/4 c of broth. Process until smooth.
3
In a medium sauce pan melt butter on medium heat. Add onion and garlic; cook 5 minutes or until onion is tender. Add sherry simmer uncovered for 1 minute, stir in flour cook for 1 minute. Stir in remaining mushrooms halves pureed mushrooms remaining, evaporated milk and 3/4 cup of broth. Bring to boil reduce and simmer uncovered 10 minutes until thick.
4
In a small bowl add dill and lemon zest and sprinkle on soup. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:30 minutes |
Personal
Notes: |
Personal
Notes: This is an outstanding recipe! I can't wait to make it again!
Enjoy
12-19-16 again
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