*  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  pound         shiitake mushrooms -- sliced thin
      1/2  medium        oinion -- minced
      1/4  pound         butter
    1      quart         chicken stock
    1      quart         beef stock
    2      tablespoons   toasted sesame seeds -- crushe in blender
      1/2  teaspoon      seasoned salt
    1      cup           heavy cream
    1      tablespoon    chives -- minced
 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 of 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