You can save and organize your favorite recipes into FREE online cookbooks. Create as many as you want!
You can create a menu to plan your next party or event and publish it to share with friends - for FREE!
Our ultimate one-stop shop has all the cookout essentials you need for summer.
Enjoy a few of these down home favorites this June — it's Soul Food Month!
SUMMER ESSENTIALS: 15 Best Grilled Mains, Secret-Ingredient Burgers, Awesome Potluck Party Dishes
As a member, you can save and sort your favorite recipes -- for FREE!
Join Food.comThis best-of-the-best list has it all: dinners, dessserts, diet-friendly dishes and more!
Savor the flavors of the season with these five-star favorites.
As a member, you can save and organize your favorite recipes and more.
Join Food.comCelebrate America's birthday with old-fashioned, down-home favorites.
Did you know that there's a new food holiday 365 days a year? See what today is!
ALSO NEW: Join Our Food Holidays Newsletter!
As a member, you can save your favorite recipes, plan menus and more.
Join Food.comSchedule your whole week and create shopping lists, all in one place.
Save and organize your favorite recipes into custom collections -- for FREE!
Create a menu for your next event or browse others' for ideas.
Join our newsletter and get new recipes and cooking tips every week.
Forum host and baking master, Red Apple Guy shares 10 fun facts about his life and food loves.
Swap recipes and secrets for prepping dinner fast.
Turn an existing dish's ingredients into something new!
Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
Average Rating:
Showing 1-9 of 9
Sort by:
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.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy TiggerBear1
on September 10, 2011
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. ;)
person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Camaro Chic
on February 04, 2010
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.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
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.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy StockShowMom
on July 09, 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
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef*Lee
on March 22, 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!!!
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Madray7
on November 05, 2007
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.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy Chef #257563
on August 20, 2006
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.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountBy *Parsley*
on June 22, 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.
people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an accountAdvertisement
Serving Size: 1 (458 g)
Servings Per Recipe: 4
Advertisement
© 2013 Scripps Networks, LLC. All Rights Reserved
Sitemap | Terms of Use | Privacy Policy | Ad Choices | Infringements | About us | Help | Contact us