Double Mushroom Soup

Double Mushroom Soup
Double Mushroom Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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 Calories: 287

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