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Mushroom Bisque with Dill and Lemon Gremolata

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A thick and creamy soup, mushroom bisque is a winter staple. For those of you who are big fans of natural, woody mushrooms, a warm and hearty soup is one of the best ways to enjoy them. But beyond the classic mushroom soup recipe, there are ways to get a little more creative.

For a recipe that brings a little more zing, try this slow-cooked mushroom bisque with dill and lemon gremolata. Gremolata is made of grated lemon rind, garlic and parsley. With such fresh ingredients, each morsel of gremolata is rich with zest and flavor. Adding dill and lemon gremolata to mushroom bisque brings a tangy and herbaceous hint to this earthy and creamy soup.

Mushroom Bisque with Dill and Lemon Gremolata
Give this recipe a try in your Crock-Pot® 4-Quart Manual Slow Cooker.

Ingredients:

  • 1 pound fresh cremini mushrooms, halved
  • 8 ounces fresh shiitake mushrooms, stemmed and halved
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 1/2 cups vegetable broth or reduced-sodium chicken broth
  • 1 cup chopped onion
  • 1/4 cup dry sherry or white wine
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter, softened
  • 1 (8 ounce) carton creme fraiche
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 1 teaspoon grated lemon rind
  • 1 garlic clove, minced
  • 1 tablespoon snipped fresh dill

Directions

  1. Add mushrooms to your slow cooker, tossing with olive oil, salt and pepper to coat.
  2. Add vegetable or chicken broth, onion, white wine and garlic and stir to combine.
  3. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours.
  4. Use an immersion blender or food processor to combine mushroom mixture until smooth.
  5. Turn slow cooker to high and mix butter and flour.
  6. Whisk in mushroom mixture.
  7. Cover and cook for 30 to 45 minutes, until thick and bubbly.
  8. Stir in creme fraiche.
  9. In a bowl, combine chopped parsley, grated lemon and garlic clove.
  10. Stir gremolata and dill into soup.
  11. Enjoy warm.
Mushrooms make for one of the best kinds of soup.Mushrooms make for creamy, rich soup.
Due to the slow ramp up, and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Recipes can be increased or decreased by one quart size per the cooking instructions. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a 'slow cooker' within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.
 
 

 

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