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Double Mushroom Soup Recipe


Atkins Double Mushroom Soup
5.4g
Glucides nets Atkins™
Prep Time:35 Minutes
Style:American
Cook Time:45 Minutes
Phase:Phase 2
Difficulty:Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

12.3g

Protein

16g

Fat

1.2g

Fiber

217.7cal

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 5pieceDried Porcini Mushrooms
  • 4can (10.75 oz), prepared to directionsChicken Broth, Bouillon or Consomme
  • 3tablespoonUnsalted Butter Stick
  • 1smallOnions
  • 12ozMushroom Pieces and Stems
  • 3tspGarlic
  • 3tbspAtkins Flour mix (tbsp)
  • 1tspThyme
  • 0 1/4tspNutmeg (Ground)
  • 0 1/2cupHeavy Cream

DIRECTIONS

Use the Atkins recipe to make Atkins Flour Mix for this recipe.
 
  1. In a bowl, cover porcinis with 14 1/2 ounces chicken broth; let stand 30 minutes. Strain the soaking liquid; set aside. Roughly chop porcinis; set aside.
  2. Melt butter in a sauce pot over medium heat. Add diced onion and sliced button mushrooms and sauté for 10 minutes. Add minced garlic and sauté for another 30 seconds. Add 3 tablespoons Atkins Flour Mix; stir and cook for 2 minutes. Gradually stir in remaining 29 ounces of chicken 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. 
  3. 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.

Cooking Tip

Did you know that you can easily portion out and freeze soup to save for a busy night down the road? When ready to reheat, either microwave or heat up in a pot over the stove with a splash of water.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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