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MUSHROOM SOUP |
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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 plus 1 can water
- 1/2
teaspoon dried thyme
- 1/4
teaspoon ground nutmeg
- 1/2
cup heavy cream
- Salt
- Pepper
Method of 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..
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| Step 2: |
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. |
| Step 3: |
Add chopped porcini
and sliced button mushroom caps to soup; simmer
5 minutes until softened. |
| Step 4: |
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. |
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