* 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 lb Shiitake mushrooms -- - sliced thin 1/2 md 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 In small saute pan, saute mushrooms and onions in half of the butter for 5 minutes. 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 minutes. Cool broth prior to adding cream so as not to curdle cream or (* see my note 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 Cal; 20 g Fat (65% cal from fat); 5 g Protein; 19 g Carbs; 57 mg Cholesterol; 948 mg Sodium * 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 to 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.