Prep 25 mins
Cook 0 mins
The marriage of these two vegetables is as exquisite as it sounds--a rich flavor and a velvety texture. The best part is that it only has a handful of ingredients, is easy to make and takes less than 30 minutes.
- Drain artichoke hearts and chop into small pieces.
- Set aside.
- Thinly slice mushrooms.
- Finely chop green onion, including tops.
- Melt butter in a large saucepan.
- Saute onions and mushrooms for about 5 minutes.
- Stir in flour.
- Cook slowly for two minutes, stirring constantly.
- Slowly add broth, then half and half.
- Heat very slowly, stirring constantly until thickened.
- Stir in artichokes and seasonings.
I served this at a rotation dinner party, so I trippled the recipe. However, instead of 6 cups of half and half, I used 4. More and it would probably been too milky. I also added a large clove of garlic, 2 T. sherry and white wine (1/4 cup). I used 3/4 flour and did a combination of butter and oil instead of all butter. Before adding the half and half, I pureed the soup in batches to make it completely creamy and smooth. Then I added the half and half, sherry, and wine and cooked it for a final 5 minutes on low heat. It was a hit! The next day I had a bowl of the soup, chilled, and it was even better.
I added roasted red bellpepper and cut back on 1 cup of the milk. Turned out delicious! Will be a favoite to me. Thanks to the chef. ;)
Needed to use up some fresh mushrooms and came across this recipe. Loved it! I only made one change and that was to use 1% milk instead of the half and half just to save a few calories. Still turned out great. For Barenaked Chef- look for frozen artichokes. I know Trader Joes sells them.