Title: Cream of Shiitake Mushroom Soup
Categories: Soup
Yield: 10 Servings

1/2 lb Shiitake mushrooms; sliced
-thin
1/2 Onion; minced
1/4 lb Butter
1 qt Chicken stock
1 qt Beef stock
2 tb Toasted sesame seeds;
-crushed in blender
1/2 ts Seasoned salt
1 c Heavy cream
1 tb Chives; minced

Date: Sun, 10 Mar 1996 23:26:36 -0800

From: "sharon@sols.com"

Recipe By: Adapted from Dr. Atkins' New Diet Cookbook
Note: grams noted in Notes section are for carbohydrate grams only.

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 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.

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

MC-RECIPE@MASTERCOOK.COM

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