Double Mushroom Soup

DifficultyDifficult
Yield6 servings
Prep35 mins
Cook45 mins

5.4g

Net Carbs

12.3g

Protein

16.0g

Fat

1.2g

Fiber

217

Calories

Double Mushroom Soup
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
  • 1/2 cup Heavy Cream
  • 3 tablespoons Unsalted Butter Stick
  • 1 small Onion
  • 1 teaspoon Thyme
  • 12 ounces Mushroom Pieces and Stems
  • 3 teaspoons Garlic
  • 1/4 teaspoon Nutmeg (Ground)
  • 4 cans (10.75 ounces), prepared to directions Chicken Broth, Bouillon or Consomme
  • 3 tablespoons Atkins Flour mix

Directions:

Use the Atkins recipe to make Atkins Flour Mix for this recipe.
 
  1. 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.
  2. 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. 
  3. 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.

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