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Mushroom-Artichoke Soup Recipe

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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.

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