• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • 630.790.8500
  • Directions + Hours
  •  

Marcel's Culinary Experience

Cooking Classes, Fine Cookware, Professional Cooking Tools, Tableware, Specialty Food

Newsletter

Facebook Icon Twitter Icon Instagram Icon Pinterest Icon YouTube Icon

    Write a review: Yelp Icon

  • Home
  • Classes
    • Sign Up For a Class
    • Class Calendar
    • About Our Classes
  • Shop
    • Gift Boxes and Baskets
    • Gift Cards
    • Cookware
    • Bakeware
    • Tableware
    • Glassware
    • Cutlery
    • Beverage
    • Home Decor
    • Electrics
    • Table Linens
  • Events
    • Private Events
    • In Home Events
  • Gift Registry
  • Services
    • In-Store and Gift Services
  • Recipes + Blog
    • Marcel’s Blog
    • Chef Talk
    • Recipes
  • About Us
    • Directions + Hours
    • See Our Shop
    • Meet Our Chefs
    • Gallery
    • In the News
  • Contact Us

Roasted Mushroom Soup with Parsley-Lemon Gremolata

February 25, 2019 by Jill Foucre Leave a Comment

Roasted Mushroom Soup with Parsley-Lemon Gremolata
2019-02-26 01:25:50
Print
Ingredients
  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
Instructions
  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
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

Filed Under: Soups

Reader Interactions

Talk to Us Cancel reply

Your email address will not be published. Required fields are marked *

sidebar

RECIPES + BLOG

  • MARCEL’S BLOG
  • RECIPES
  • CHEF TALK

Newsletter Signup Button

Marcel’s Blog

A New Chapter for the Marcel’s Family

Happy Retirement to Chef Paul

Scone-o-licious by Teri Hiben

Marcel’s Recipes

Chicken Pasta Salad with Grapes

Spinach Artichoke Dip Pizza

Double Chocolate Scones

Chef Talk

‘Tis the season to be a locavore by Chef Kiley Fields

Me Oh My, I Love Hand Pies by Kelly Sears

One Recipe, Four Ways by Brandy Fernow

Archives

Copyright © 2023 · Marcel's Culinary Experience