Mushroom-Artichoke Soup
My good friend Janee taught me to make this fantastic soup. Perfect with a simple salad and a loaf of fresh bread. Enjoy!
Mushroom-Artichoke Soup
Print RecipeIngredients
- 2 tablespoons butter
- 8 ounces mushrooms sliced
- ½ cup butter
- ½ cup flour
- 2 quarts chicken stock warmed
- 1 bay leaf
- 3 dashes Tabasco sauce
- salt & pepper, to taste
- 1 14-ounce can artichoke hearts (not marinated) drained and diced
- 1 pint heavy cream or half-and-half
- Chopped parsley or chives for garnish optional
Instructions
- In a large soup kettle, add 2 tablespoons of butter and sauté the mushrooms until soft. Set aside.
- Melt ½ cup butter. Whisk in flour and cook over low heat for 10-15 minutes.
- Slowly add warm stock to the butter/flour mix. Whisk until stock is lump free. Stir in the seasonings and simmer for 15 minutes.
- Add the sautéed mushrooms and artichoke hearts. Simmer for 15 minutes.
- Blend in the cream.
- Serve warm. Garnish with chopped parsley or chives (optional).
Servings: 6
If you enjoyed this recipe, you can find more like it in my cookbook “Come and Get It!” Available on Amazon.
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