Roasted Mushroom Soup with Parsley-Lemon Gremolata

Roasted Mushroom Soup with Parsley-Lemon Gremolata
  1. 1 pound portobello mushrooms, stemmed, caps cut into ¾” pieces
  2. 1/2 pound shiitake mushrooms, stemmed, caps cut into ¾” pieces
  3. 6 tablespoons olive
  4. 1/4 cup butter
  5. 1 tablespoon Tuscan Farmhouse Seasoning (Salt Sisters)
  6. 3 14-ounce cans (or more) vegetable broth
  7. 1 1/2 tablespoons butter
  8. 1 onion, chopped
  9. 2 carrots, peeled and chopped
  10. 2 celery stalks, chopped
  11. 3 garlic cloves, minced
  12. 1/4 cup Dry Sherry
  13. 1 cup whipping cream
  14. 3/4 teaspoon chopped fresh thyme
  1. Preheat oven to 400°F. Line 2 large baking sheets with foil. Divide mushrooms between prepared baking sheets. Drizzle mushrooms on each sheet with 1/4 cup melted butter. Sprinkle generously with Tuscan Farmhouse seasoning, toss to coat. Cover with foil. Bake mushrooms 30 minutes. Uncover and continue baking until mushrooms are tender and still moist, about 10 minutes longer. Cool slightly. Puree half of mushrooms with 1 can broth in blender until smooth. Set mushroom puree aside.
  2. Melt butter in heavy large pot over medium-high heat. Add onion, carrots and celery, and garlic and sauté until tender, about 8 minutes. Add Dry Sherry and simmer until almost all of liquid evaporates, about 2 minutes. Add broth, cream, and thyme. Stir in remaining cooked mushroom pieces and mushroom puree. Simmer over medium heat until slightly thickened, about 10 minutes. Season soup to taste with salt and pepper. Serve in small bowls, top with Gremolata.
Parsley-Lemon Gremolata
  1. 1 cup coarsely chopped Italian or regular parsley
  2. 2 teaspoons grated lemon peel
  3. Salt and Pepper
  4. Finely chop parsley, lemon peel. Salt and pepper to taste
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