Cream of Artichoke and Mushroom Soup

Submitted by pgaines439

"This recipe comes from -Low-Carb Vegetarian Cooking by Sue Spitler."

 

• Ready In: 35mins
• Ingredients: 10
• Yields: 4 cups
• Serves: 4

ingredients

• 3⁄4 cup portabella mushroom, chopped
• 2 tablespoons onions, finely chopped
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 3 cups reduced-fat milk
• 1⁄4 cup instant nonfat dry milk powder
• 1 vegetable bouillon cube
• 1 (9 ounce) package frozen artichoke hearts, thawed, finely chopped
• salt and pepper
• paprika, as garnish

directions

1. saute mushrooms and onion in butter in medium saucepan until tender, about 5 minutes. Stir in flour - cook 1 minute. Stir in milk, dry milk, and bouillon cube - heat to boiling stirring constantly.
2. Stir in artichoke hearts - reduce heat and simmer uncovered 5 minutes. Season to taste with salt and pepper. Pour soup into bowls and sprinkle with paprika.
3. Parmesan toast makes a great side item.
4. 2 slices low-carb ww bread cut diagonally in half.
5. 1/4 cup shredded parmesan cheese.
6. Sprinkle bread slices with parmesan cheese - broil 6 inches from heat until browned - 2 to 3 minutes.