Recipe: Cream of Shittake Mushroom Soup (Atkins recipe)

CREAM OF SHITTAKE MUSHROOM SOUP

1/2 pound shiitake mushrooms, sliced thin
1/2 medium onion, minced
1/4 pound (1/2 cup) butter, divided use
1 quart chicken stock
1 quart beef stock
2 tablespoons toasted sesame seeds, crushed in blender
1/2 teaspoon seasoned salt
1 cup heavy whipping cream
1 tablespoon minced chives

In small saute pan, saute mushrooms and onions in half of the butter for 5 minutes.

Combine the stocks in a 3 quart pot on medium heat. Add cooked mushrooms and onion.

Melt remaining butter in saucepan and add crushed sesame seeds. Gradually add 1/4 cup of the combined stocks to the sesame seeds while stirring continuously.

Add sesame mixture to the warming stock. Add salt. Cook over low heat for 10 minutes.

Cool broth and then add the cream so as not to curdle cream. After adding cream, stir until well blended. Heat throughly but DO NOT BOIL as separation will occur.

Serve in cups and garnish with chives.

Makes 10 servings
Adapted from source: Dr. Atkins New Diet Cookbook by Robert C. Atkins M.D. and Fran Gare M.S., 1995