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Delicious, easy and quick - originally from Martha Stewart, substitute Atkins Baking Mix for the flour!
RECIPE
French Mushroom Soup
Serves 12
1/2 cup minced onion
1/2 cup (1 stick) unsalted butter
6 tablespoons all-purpose flour (substitute Atkins Baking Mix for the flour)
12 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
2 sprigs fresh flat-leaf parsley
1/2 bay leaf
Pinch of fresh thyme
3 pounds mushrooms, trimmed and sliced very thinly
1/2 teaspoon salt
1 teaspoon freshly squeezed lemon juice
4 large egg yolks
1 cup whipping cream
Finely chopped fresh flat-leaf parsley, for garnish
1. In a large pot, cook onions in 4 tablespoons butter until soft. Stir in flour, and cook over low heat for 4 minutes without browning. Add broth, blending it completely with the flour. Add parsley, bay leaf, and thyme, and simmer for 20 minutes.
2. Melt remaining 4 tablespoons butter in a large pan. Toss mushrooms in butter with salt and lemon juice, and cook 5 minutes. Add mushrooms to broth, and simmer 5 minutes.
3. Beat egg yolks and cream until blended. Stir a cupful of the hot soup into the cream mixture. Add cream to the soup, and heat to just below a simmer. (If the soup simmers, the yolks will curdle.) Taste for seasoning. Serve immediately, garnished with chopped parsley.
RECIPE
French Mushroom Soup
Serves 12
1/2 cup minced onion
1/2 cup (1 stick) unsalted butter
6 tablespoons all-purpose flour (substitute Atkins Baking Mix for the flour)
12 cups Homemade Chicken Stock or canned low-sodium chicken broth, skimmed of fat
2 sprigs fresh flat-leaf parsley
1/2 bay leaf
Pinch of fresh thyme
3 pounds mushrooms, trimmed and sliced very thinly
1/2 teaspoon salt
1 teaspoon freshly squeezed lemon juice
4 large egg yolks
1 cup whipping cream
Finely chopped fresh flat-leaf parsley, for garnish
1. In a large pot, cook onions in 4 tablespoons butter until soft. Stir in flour, and cook over low heat for 4 minutes without browning. Add broth, blending it completely with the flour. Add parsley, bay leaf, and thyme, and simmer for 20 minutes.
2. Melt remaining 4 tablespoons butter in a large pan. Toss mushrooms in butter with salt and lemon juice, and cook 5 minutes. Add mushrooms to broth, and simmer 5 minutes.
3. Beat egg yolks and cream until blended. Stir a cupful of the hot soup into the cream mixture. Add cream to the soup, and heat to just below a simmer. (If the soup simmers, the yolks will curdle.) Taste for seasoning. Serve immediately, garnished with chopped parsley.
