"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Mushroom Artichoke Soup Recipe

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This recipe for Mushroom Artichoke Soup, by , is from Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jeanne Nelson
Added: Saturday, September 8, 2007


1 lb. fresh brown mushrooms, sliced
1 lb. fresh shiitake mushrooms, stemmed and sliced
1 c. thinly sliced shallots
2 large carrots, sliced
1/4 c. butter
3 tbsp. all purpose flour
1/2 tsp. dried thyme, crushed
1/2 tsp. garlic powder
1/4 tsp. crushed red pepper (optional)
2 (14 oz.) cans chicken broth
2 (14 oz.) cans artichoke hearts, drained and quartered
1/4 c. oil packed dried tomatoes, drained and chopped
1 bay leaf
1 c. half and half or light cream
green onions, cut in thin strips

1. In a 5 1/2 to 6 quart Dutch oven cook mushrooms, shallots, and carrots in hot butter about 15 minutes or until mushrooms are tender, stir occasionally. Stir in flour, thyme, garlic powder, 1/2 tsp. each salt and black pepper and if desired crushed red pepper. Add broth all at once. Cook and stir soup until soup is slightly thickened and bubbly.
2. Stir in artichokes, tomatoes and bay leaf. Simmer, covered for 15 minutes. Stir in half and half; heat through. Discard bay leaf. Top with green onions.

Number Of Servings:
Number Of Servings:
10 Servings




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