Artichoke Soup

Recipe by Jenny Sanders
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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