Total Time
25mins
Prep 10 mins
Cook 15 mins

Here is a very fast and easy soup, with a rich, subtle flavour. Note: I adopted this recipe, and made changes to it which are not reflected in the review, as it was done before the changes.

Ingredients Nutrition

Directions

  1. Clean and slice the mushrooms. Trim the leek, discarding the roots and dark green portions. Chop it fairly finely, and rinse and drain well.
  2. Melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned.
  3. Add the chicken stock, and reduce to a simmer.
  4. Drain the artichokes, and chop them finely. Add them to the soup.
  5. Season with the lightly crushed peppercorns, lemon juice and sherry. Check seasoning, and adjust with a little salt if needed.
  6. Simmer for 5 minutes further, then serve.
Most Helpful

4 5

Very good but a little thin I doubled the recipe and then doubled the lemon juice and sherry which helped w/the flavor. Also added a handful of (eggless) noodles to give a little more substance. Served with Grilled Cheese Dippers and a salad. It's a keeper. Thanks.

4 5

This was a nice, simple soup for a day when you have very little left in your pantry. I think it could have a bit more flavor - perhaps adding some additional vegetables, such as sliced mushrooms, scallions, etc.