Mushroom Bisque with Dill and Lemon Gremolata

By SallySmo

Ingredients

• 1 1/2 lb assorted mushrooms (white/cremini/shitake), halved
• 2 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 1/2 C vegetable broth or reduced-sodium chicken broth
• 1 C chopped onion
• 1/4 C dry sherry or white wine
• 4 cloves garlic, minced
• 2 Tbsp all-purpose flour
• 2 Tbsp butter, softened
• 8 oz whipping cream
• 1 Tbsp snipped fresh dill
• 1 1/2 tsp lemon zest

Preparation

Step 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.

Use an immersion blender to blend mushroom mixture until nearly smooth, leaving some coarse mushroom pieces.

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 cream.

Meanwhile, for gremolata, combine dill and lemon zest. Sprinkle servings of soup with gremolata.