Double Mushroom Soup
- 1 ounce dried porcini mushrooms
- 3 tablespoons butter
- 1 onion chopped
- 3/4 pound fresh button mushrooms stems chopped, caps sliced
- 3 garlic cloves chopped
- 2 tablespoons Atkins Bake Mix
- 2 cans reduced-sodium beef broth - (14 1/2 oz ea) plus
- 1 can water
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- Salt to taste
- Freshly-ground black pepper to taste
In a bowl, cover porcinis with enough hot water to cover; let stand 20 minutes. Strain the soaking liquid; set aside. Rinse the soaked mushrooms; finely chop, and set aside.
Melt butter in a saucepot over medium-high heat. Add onion, button mushroom stems and garlic; cook until onion is golden, about 10 minutes. Add bake mix; stir 2 minutes. Gradually stir in broth, water, reserved porcini liquid, thyme and nutmeg. Bring to a boil; reduce heat, cover and simmer 25 minutes.
Add chopped porcini and sliced button mushroom caps to soup; simmer 5 minutes until softened.
Blend half the soup in batches in a blender or food processor; return to pot. Add cream; simmer 2 minutes to heat through. Season with salt and pepper to taste.
This recipe yields 4 servings.
Carbohydrates: 12.5 grams
Net Carbs: 8.5 grams
Fiber: 3 grams
Protein: 10 grams
Fat: 21.5 grams