Mushroom-Artichoke Soup

My good friend Janee taught me to make this fantastic soup. Perfect with a springtime salad and a loaf of fresh bread. Enjoy!
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  • 1 stick butter
  • 1/2 cup butter
  • 8 oz. mushrooms, sliced
  • 2 tbsp butter
  • 2 quarts chicken stock, warm
  • 1 bay leaf
  • 3 dashes Tabasco
  • 1 tbsp Spike seasoning
  • salt & pepper to taste
  • 14 oz. can artichoke hearts, (not marinated) drain and dice
  • 1 pint heavy cream or half and half


  • In a large soup kettle, melt butter.
  • Whisk in flour and cook over low heat for 10-15 minutes.
  • Saute mushrooms in 2 tablespoons butter. When mushrooms are soft, set aside.
  • Add warm stock to butter/flour mix. Whisk until stock is lump free. Stir in seasonings and simmer 15 minutes.
  • Add mushrooms and diced artichoke hearts.
  • Simmer for 15 minutes.
  • Blend in cream.
  • Serve warm. Garnish with chopped parsley or chives.
Servings: 6

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