Cream of Artichoke and Mushroom Soup

Recipe by Marla Swoffer
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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