9 Reviews

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.

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Monica Pileggi July 20, 2009

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. ;)

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TiggerBear1 September 10, 2011

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.

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Camaro Chic February 04, 2010

I loved this soups flavor, but next time I might puree the artichokes. I just don't like that "canned" flavor. Wonder if there is any way to get rid of that.

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Barenaked Chef September 20, 2009

this soup is incredible, I made it according to recipe the first time, but next time I want to experiment with adding a little garlic and maybe some sherry

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DoxieMomTX July 09, 2009

Yumm Yumm!! I was attempting to mimick the cream of chicken with artichokes and mushroom soup that they serve at Cheesecake Factory and I think I achieved a good match with this recipe!! I changed a few things to keep it a little lower fat, I did 3 TBSP olive oil instead of butter and I used 3 TBSP flour instead of 5. To mimick the Cheesecake Factory, I added 4 oz drained pimientos (I seem to remember something like that being in theirs) and the meat from a rotisserie chicken that I shredded and chunked up. Also, to make this extra chunky, I added another can of the cut up artichoke hearts. I used both fresh cracked black pepper and cayenne for good spice plus kosher salt (I didn't add the 1/2 tsp, just sprinkled it in a couple times to taste). Thanks for the recipe, it is a great base recipe for a nice chunky cream of artichoke soup!!!

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Chef*Lee March 22, 2009

I made this for the base of a Tuna Noodle Casserole, because my son forgot the cream of mushroom soup. The Tuna Noodle Casserole tasted great, because of this recipe. Did use 1/2 the chicken broth, so the soup would be thicken.

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Madray7 November 05, 2007

It was good, but soup tasted a little floury. Next time I will cut down on flour, maybe some shallots, and cook flour for more than 2 minutes. Added 1 tablsespoon of cognac.

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atndwj August 20, 2006

This is an easy and delicious soup. I osed chopped white onions in place of green onions and cut the amount of broth in half (just to make it thicker). I used a little cayenne and a little black pepper. A great use of canned artichokes. Thanx for sharing. I'll make this again.

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*Parsley* June 22, 2006
Cream of Artichoke and Mushroom Soup