Double Mushroom Soup
5.4g
Net Carbs
12.3g
Protein
16.0g
Fat
1.2g
Fiber
217
Calories
Cooking tip: Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.
Ingredients:
- 5 pieces dried porcini mushrooms
- 4 (10.75 ounces) cans prepared chicken broth, divided
- 3 tablespoons unsalted butter
- 1 small onion (70g), diced
- 12 ounces button mushrooms, sliced
- 1 tablespoon minced or pressed fresh garlic
- 3 tablespoons Atkins Flour mix
- 1 teaspoon dried thyme
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
Directions:
Use the Atkins recipe to make Atkins Flour Mix for this recipe.
- In a bowl, cover porcinis with 14 1/2 ounces chicken broth; let stand 30 minutes. Strain the soaking liquid; set aside. Roughly chop porcinis; set aside.
- Melt butter in a sauce pot over medium heat. Add diced onion and sliced button mushrooms and sauté for 10 minutes. Add minced garlic and sauté for another 30 seconds. Add 3 tablespoons Atkins Flour Mix; stir and cook for 2 minutes. Gradually stir in remaining 29 ounces of chicken broth, reserved porcini liquid, thyme and nutmeg. Increase heat to high and bring to a boil; reduce heat to medium-low and simmer 5 minutes. Add chopped porcinis to soup; simmer 10 more minutes until softened.
- Blend half the soup in a blender or food processor until smooth and return to pot. Add cream and simmer soup for 3 minutes. Season with salt and pepper to taste.
