"After dinner sit a while, and after supper walk a mile."--English Saying

Mushroom-Artichoke Soup Recipe

  Tried it? Rate this Recipe:


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


Added: Sunday, September 20, 2009


1# fresh mushrooms sliced
1# shiitake mushrooms, stemmed and sliced
1 cup thinly sliced shallots
2 lg carrots, sliced
1/4 cup butter
3 T all purpose flour
1/2 tsp dried thyme
1/2 tsp garlic powder
1/4 tsp crushed red pepper
2-14 oz cans chicken broth
2-14 oz cans artichoke hearts, drained and quartered
1/4 cup oil packed sundried tomatoes, drained & chopped
1 bay leaf
1 cup half & half or light cream
green onions cut in thin strips

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

Number Of Servings:
Number Of Servings:




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!