December is kicking off with cold weather – we need SOUP! Here’s a twist on cream of mushroom that’s fresh tasting and full of the rich flavor of umami.
Dill is an herb used all over the world, and especially paired with mushrooms in Eastern Europe. Dill has been around for centuries for both food and medicinal purposes. You may think of pickles when you hear the word dill … but this herb goes way past just dill pickles, It contains many polyphenols, flavonoids and tannins it contains which make it a powerhouse for your health this spring. Some studies have shown it helping with depression, cholesterol, gut health, and giving you a good energy boost. This salad as a whole will give you a good burst of energy on a cold wintry day!
Roasted Mushroom Soup with Lemon and Dill
- 16 OZ Assorted Mushrooms
- 1 TB Olive Oil
- ½ Tsp EACH Freshly Ground Black Pepper and Sea Salt
- 3 Cups Veggie Stock. divided
- 2 TB Unsalted Butter
- 1 Cup Minced Leeks
- 1 Cup Minced Fennel
- 1 TB Garlic
- 3 TB Dry Sherry (or apple cider)
- 2 TB WW Flour
- 1 Cup Oat Milk – look for the “extra creamy”
- Sea Salt and Freshly Ground Black Pepper
- 1 TB Chopped Dill
- 2 Tsp Lemon Zest
Toss the mushrooms with the olive oil, salt and pepper. Roast in a 400F oven for about 20 – 30 minutes, until the mushrooms are tender, turning over once. Cool the mushrooms slightly, and puree in the blender with 1 Cup of the stock.
Sauté the leeks and fennel in the butter until soft, or about 7 – 8 minutes. Add the garlic and cook and stir until aromatic. Add the sherry and simmer until almost evaporated. Stir in the flour and cook and stir for about a minute until a paste is made. Add the remaining roasted mushrooms, the pureed mushrooms and stock and the oat milk. Bring to boiling, reduce to a simmer and cook for about 10 minutes or until thickened. Season to taste with salt and pepper.
In a small bowl, mix the dill and zest together. Top the soup with it.