Low Carb Cream of Shiitake Mushroom Soup

Sharon123's Note:

This recipe is adapted from Dr. Atkin's New Diet Cookbook. Mushrooms in a creamy broth, comfort food at it's finest!

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 10

• ½ lb shiitake mushroom , thinly sliced
• ½ medium onion , sliced
• ¼ lb butter
• 1 quart chicken stock
• 1 quart beef stock
• 3 tablespoons toasted sesame seeds , crushed
• ½ teaspoon seasoning salt
• 1 cup heavy cream
• 1 tablespoon minced chives (or scallions)
• pepper

Directions:

1. Saute the mushrooms and onions in half of the butter for 5 minutes over medium heat.
2. Mix the beef and chicken stock; add mushrooms and onions. Add toasted sesame seeds and remaining butter; heat, stirring, until butter melts. Add salt. Cook over low heat for 10 minutes. Cool slightly. Stir in heavy cream. Do not allow to boil.
3. Serve warm or cold, garnished with chives. Add pepper as desired. Enjoy!

Reviews

[Heartspell]

My 11 year old son has decided that he loves mushrooms (cool!) and wanted to make me some soup when I was recently sick. He did a great job making this...DH and I really enjoyed it! We lightened it up a bit, used evaporated milk instead of half and half; also cut out the butter...I know...I know. We used portabello and button mushrooms. Thanks for sharing!

[Jyga]

DEEEEELISH!!! I used portabello shrooms, beef/chicken/veggie broth mix and wasn't expecting it to be so good. Love soup on Atkins, it's easy and filling : ) Thanks for Sharing!

[bluemoon downunder]

A great soup which we really enjoyed with crusty ciabatta rolls. I added some garlic and thyme and reduced the amount of stock as I prefer my soups thicker. I also used less butter (about half) which you can certainly get away with if you're using non-stick pans, and low-fat cream which is perfectly creamy enough for us. Delicious soup either warm or cold: we tried it both ways on two different days and were hard-pressed to decide which we preferred! Thanks for sharing another super recipe, Sharon!