DOUBLE-MUSHROOM SOUP - MAKES I QUART - 4 SERVINGS

• 4 tablespoons (1/2 Stick) butter
• 2 cups chopped mixed mushrooms
• 1/2 cup minced scallion
• 2 garlic cloves, minced salt and cayenne pepper to taste
• I teaspoon dry mustard
• 2 teaspoons wild mushroom powder (grind dried wild mushrooms in a food processor)
• 3 cups chicken broth
• 2 tablespoons dry sherry
• 2 egg yolks mixed 1/4 cup heavy cream

1. Melt the butter in a large skillet over medium-low heat.
2. Saute the mushrooms, scallion, and garlic in the butter for About 30 minutes, until the mixture is thick.
3. Add the salt Awl cayenne, dry mustard, and mushroom powder, mix well, and cook for 5 minutes.
4. Pour in the chicken broth and sherry and bring the soup to a simmer.
5. Whisk a little of the hot liquid-into the yolk mixture and then whisk that mixture back into the soup, stirring until it-thickens.
   PER 1-CUP SERVING: 3 grams carbohydrate, 5 grams protein
   * Serve before a roast chicken or a broiled fish fillet and add a big mixed green salad with lemon vinaigrette.
   

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