Subj : BH&G 3028 To : All From : Dave Drum Date : Tue Jun 15 2021 11:30:26 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 MMMMM .... Decaf coffee is like sex without the sex --- EzyBlueWave V3.00 01FB001F * Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452) .