ingredients
- salt and pepper
- 1/2 cup heavy cream
- 1 tablespoon chopped garlic
- 1/4 teaspoon nutmeg, freshly grated preferred
- 1 teaspoon fresh thyme, chopped
- 3 tablespoons Atkins Quick Cuisine Bake Mix TM
- 1 small onion, chopped (3/4 cup)
- 3/4 pound fresh button mushrooms, sliced
- 3 tablespoons unsalted butter
- 1 ounce dried porcini mushrooms
- 3 cans (14.5 ounces each) reduced-sodium beef broth, divided
prepration
In a bowl, cover porcinis with 1 can beef broth; let stand 30 minutes. Strain the soaking liquid; set aside. Roughly chop porcinis; set aside.
Melt butter in a saucepot over medium heat. Add onion and buttom mushrooms and saut for 10 minutes. Add garlic and saut for another 30 seconds. Add bake mix; stir and cook for 2 minutes. Gradually stir in remaining 2 cans of 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.
