Cream of Artichoke and Mushroom Soup

Cream of Artichoke and Mushroom Soup created by ChefLee

The marriage of these two vegetables is as exquisite as it sounds--a rich flavor and a velvety texture. The best part is that it only has a handful of ingredients, is easy to make and takes less than 30 minutes.

Ready In:
25mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Marla Swoffer
Contributor
@Marla Swoffer
Contributor
"The marriage of these two vegetables is as exquisite as it sounds--a rich flavor and a velvety texture. The best part is that it only has a handful of ingredients, is easy to make and takes less than 30 minutes."
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  1. TiggerBear1
    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. ;)
    Reply
  2. Camaro Chic
    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.
    Reply
  3. Barenakedchef
    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.
    Replies 1
  4. Monica Pileggi
    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.
    Reply
  5. Monica Pileggi
    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.
    Reply
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