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

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Prep Time:5 minutes
Cook Time:45 minutes


  • 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


  • 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

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