Cream of Artichoke and Mushroom Soup
![photo by ChefLee](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_860,ar_3:2/v1/img/recipes/91/99/0/pic3OipZD.jpg)
photo by ChefLee
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/food_avatar/40910897/AM6oxOfTRDCUpFkB6sqG_images.jpeg)
![photo by ChefLee](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/91/99/0/pic9SBaof.jpg)
![photo by *Parsley*](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/91/99/0/pic5DPj3J.jpg)
![photo by Marla Swoffer](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/91/99/0/picpVXqSL.jpg)
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 (14 ounce) can artichoke hearts
- 8 ounces mushrooms
- 1 bunch green onion
- 5 tablespoons butter
- 5 tablespoons flour
- 2 cups half-and-half cream
- 2 cups chicken broth
- 1⁄2 teaspoon salt
- black pepper or cayenne (optional)
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.
Questions & Replies
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Reviews
-
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.
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Tweaks
-
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.
RECIPE SUBMITTED BY
Marla Swoffer
Novato, California