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Artichoke Portabella Soup Recipe

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This recipe for Artichoke Portabella Soup is from The Harrops are Hungry, 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:  
½ Cup chopped onion
2 Carrots, peeled and chopped
2 ribs celery, chopped ⅐ Cup butter, divided 1 bay leaf (optional)
⅓ tsp thyme
⅓ tsp oregano
1/8 tsp cayenne pepper
4 Cups chicken broth
2 portabella mushrooms chopped
buy the mini portabellas fro Costco and choo a bunch of those)
1 Can (14 oz) marinated artichoke hearts, drained and sliced
3 T flour
1 Cup heavy cream
Salt and freshly ground pepper to taste

Directions:
Directions:
In large saucepan over medium heat sauté onion, carrots, and celery in
¼ C butter until they start to caramelize. Add chopped mushrooms and sauté 3 to 4 more minutes, then add bay leaf, thyme, oregano, cayenne, broth, and artichokes. Simmer 15 to 20 minutes. 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. Add salt and pepper to taste. Cook 3 to 5 minutes, or until slightly thickened and heated through

Number Of Servings:
Number Of Servings:
4

 

 

 

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