MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Roasted Mushroom Soup w/Dill & Lemon Gremolata
Categories: Mushrooms, Herbs, Wine, Citrus
Yield: 4 Servings
8 oz Fresh baby portobello
- mushrooms; halved
4 oz Fresh shiitake mushrooms;
- stemmed, halved
2 tb Olive oil
1/4 ts Salt
1/4 ts Ground black pepper
1 1/2 c Chicken broth
1 tb Butter
1/2 c Chopped onion
2 cl Garlic; minced
2 tb Dry sherry or dry white
- wine
4 ts All-purpose flour
1 c Evaporated milk
1 tb Snipped fresh dill
1 1/2 ts Fine shredded lemon peel
Set oven @ 400ºF/205ºC.
In a 15" x 10" x 1" 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.
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.
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.
Meanwhile, for gremolata, in a small bowl combine dill and
lemon peel. Ladle soup into small serving bowls. Sprinkle
with gremolata.
Makes: 4 servings
Better Homes & Gardens | July 2016
MM Format by Dave Drum - 28 July 2016
Uncle Dirty Dave's Archives
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