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"Those who forget the pasta are condemned to reheat it."--Unknown

CREAM OF ARTICHOKE SOUP Recipe

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This recipe for CREAM OF ARTICHOKE SOUP is from Our Family's Pantastic Culinary Concoctions, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 CUP CHOPPED GREEN ONION
2 CARROTS, PEELED AND SLICED
2 RIBS CELERY, CHOPPED
1/2 CUP BUTTER OR MARGARINE, DIVIDED
4 CUPS CHICKEN BROTH
1 CAN (14 OUNCES) ARTICHOKE HEARTS, DRAINED AND SLICED
1 CAN (4 OUNCES) SLICED MUSHROOMS, DRAINED
1 BAY LEAF
1/2 TEASPOON GROUND THYME
1/2 TEASPOON GROUND OREGANO
1/8 TEASPOON CAYENNE PEPPER
3 TABLESPOONS ALL-PURPOSE FLOUR
1 CUP WHIPPING CREAM
SALT AND GROUND BLACK PEPPER
Directions:
Directions:
IN LARGE SAUCEPAN OVER MEDIUM HEAT, SAUTE ONION, CARROTS, AND CELERY IN 1/4 CUP BUTTER. ADD CHICKEN BROTH, ARTICHOKES, MUSHROOMS, BAY LEAF, THYME, OREGANO, AND CAYENNE. SIMMER 15 TO 20 MINUTES. IN SMALL SKILLET, MELT REMAINING 1/4 CUP BUTTER OVER LOW HEAT. STIR IN FLOUR AND COOK, STIRRING CONSTANTLY, UNTIL MIXTURE THICKENS. STIR IN TO ARTICHOKE MIXTURE. SLOWLY ADD CREAM. SALT AND PEPPER TO TASTE. COOK 3 TO 5 MINUTES OR UNTIL SLIGHTLY THICKENED AND HEATED THROUGH.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 HOUR

 

 

 

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