Double Mushroom Soup - posted by Susan Jamieson

From Protein Power (makes 1 qt, 4 servings, ea. 3 gm carbs, 5 gm protein)

1/4 c. butter
2 c. chopped mixed mushrooms (several kinds)
1/2 c. minced scallion
2 garlic cloves, minced
Salt & cayenne pepper to taste
1 tsp. dry mustard
2 tsp. wild mushroom powder (grind dried wild mushrooms in blender or food processor)
3 c. chicken broth
2 tbsp. dry sherry
2 egg yolks mixed with 1/4 c. heavy cream
 

• Melt the butter in a large skillet over med-low heat.
• Sauté the mushrooms, scallion, and garlic in the butter for about 30 minutes, until the mixture is thick. Add the salt and cayenne, dry mustard, and mushroom powder, mix well and cook 5 minutes.
• Pour in the chicken broth and sherry and bring to a simmer.
• Whisk a little hot liquid into the yolk mixture, then whisk back into the soup, stirring till it thickens.

Their serving suggestion is before a roast chicken or broiled fish fillet with a big salad. When I made it we started with this, then the orange/pecan salad, then filets & asparagus!  It was a beautiful dinner! (all served on the good china!)