Cream of Shittake Mushroom Soup

* Exported from MasterCook Mac *

Cream of Shittake Mushroom Soup

Recipe By : Adapted from Dr. Atkins' New Diet Cookbook
Serving Size : 10 Preparation Time :0:00
Categories : Soups & Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 pound shiitake mushrooms -- sliced thin
1/2 medium oinion -- minced
1/4 pound butter
1 quart chicken stock
1 quart beef stock
2 tablespoons toasted sesame seeds -- crushe in blender
1/2 teaspoon seasoned salt
1 cup heavy cream
1 tablespoon chives -- minced

In small saute pan, saute mushrooms and onions in half of the butter for 5
mins. Combine the stocks in a 3 qt. 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 stock to the sesame seeds while stirring
continuously. Add sesame mixture to the warming stock. Add salt. Cook over
low heat for 10 mins. Cool broth prior to adding cream so as not to curdle
cream or (*see my note above to "hurry" the process). After adding cream,
stir until well blended. Heat throughly but DO NOT BOIL as separation will
occur. Serve in cups and garnish with chives.

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Per serving: 260 Calories; 20g Fat (65% calories from fat); 5g Protein; 19g
Carbohydrate; 57mg Cholesterol; 948mg Sodium

NOTES : *Hint to avoid curdling cream when adding to hot broth: place cream
in separate medium sized bowl or pan away from heat source. Slowly and
gradually add one ladel at a time of hot stock to the cream while stirring
during each addition. This will bring the cream up to the temperature of the
heating stock gradually and avoid separation when placed back into the heating
stock pot. (1 - 2 ladel additions should accomplish this depending on the
temperature of the stock and cream at time of combining.) Place the now
warmed cream back into the main stock pot, stirring as you add, then continue
with recipe below.

Total Grams- 27.6; Grams/serving- 2.8