Double Mushroom Soup Recipe
Cook Time: 45 Minutes
Phase: Phase 2
5 piece Dried Porcini Mushrooms
4 can (10.75 oz), prepared to directions Chicken Broth, Bouillon or Consomme
3 tablespoon Unsalted Butter Stick
1 small Onions
12 oz Mushroom Pieces and Stems
3 tsp Garlic
3 tbsp Atkins Flour mix (tbsp)
1 tsp Thyme
0 1/4 tsp Nutmeg (Ground)
0 1/2 cup Heavy Cream
- 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.
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.