Double Mushroom Soup

By á-174942

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

Details

Servings 4

Preparation

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