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Cream of Artichoke Soup Recipe

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This recipe for Cream of Artichoke Soup is from The Rehder Family Cookbook Project, 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 C chopped green onion
2 carrots, peeled and sliced
2 ribs celery, chopped
1/2 C butter or margarine, divided
1 bay leaf
1/2 tsp thyme
1/2 tsp oregano
1/8 tsp cayenne pepper
4 C chicken broth
1 can (4 oz) sliced mushrooms, drained
1 can (14 oz) artichoke hearts, drained and sliced (not in oil)
3 Tbsp all purpose flour
1 C heavy cream
Salt and freshly ground black pepper to taste
Directions:
Directions:
In large saucepan over medium heat, saute onion, carrots, and celery in 1/4 cup butter. Add bay leaf, thyme, oregano, cayenne, broth, mushrooms, and artichokes. Simmer 15-20 minute. In small skillet melt remaining butter over low heat. Stir in flour and cook, stirring constantly, until mixture thickens. Stir into artichoke mixture. Slowly add cream. Salt and pepper to taste. Cook 3 to 5 minutes or until slightly thickened and heated through.
Personal Notes:
Personal Notes:
Found this recipe about 20+ years ago and it has become our Christmas dinner or Christmas eve tradition. I usually double the ingredients and follow the recipe except for the simmering and up to adding the cream. I then put everything into the crockpot except for the cream. About 1-2 hours before serving I add the cream and it turns out wonderful.

 

 

 

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