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Double Mushroom Soup

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

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.

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