Roasted Mushroom Soup With Dill And Lemon Gremolata

• 8 ounces baby portobello mushrooms fresh, 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 chicken broth reduced-sodium
• 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 lemon peel finely shredded

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.
5. Nutrition Facts (Roasted Mushroom Soup with Dill and Lemon Gremolata)ner serving: 194 kcal cal., 10 g fat (3 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat), 10 mg chol., 459 mg sodium, 17 g carb., 2 g fiber, 10 g sugar, 9 g pro. Percent Daily Values are based on a 2,000 calorie diet

baby portobello mushrooms, mushrooms, olive oil, salt, ground black pepper, chicken broth, butter, onion, garlic, sherry, allpurpose, milk, dill, lemon

Taken from www.yummly.com/recipe/Roasted-Mushroom-Soup-with-Dill-and-Lemon-Gremolata-1287470 (may not work)