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Double Mushroom Soup


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  • 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


Servings 4


Step 1

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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