Cream of Shrimp Soup

Recipe By: Adapted from Dr. Atkins' New Diet Cookbook Note: grams noted in Notes section are for carbohydrate grams only.

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 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