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Mushroom-Artichoke Soup
Print Recipe
Prep Time:
5
minutes
mins
Cook Time:
45
minutes
mins
Ingredients
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