Portobello Artichoke Soup recipe

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Ingredients

½ cup butter, divided
2 carrots, peeled and diced
2 stalks celery, sliced
½ cup chopped green onions
2 portobello mushrooms, chopped
4 cups chicken broth
2 (14 ounce) cans artichoke hearts, drained and sliced
¾ teaspoon dried thyme
¾ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
2 bay leaves
¼ cup all-purpose flour
½ cup milk
1 cup heavy whipping cream

Nutrition Info

559.5 calories
carbohydrate: 29.1 g
cholesterol: 150 mg
fat: 46.5 g
fiber: 6.6 g
protein: 9.7 g
saturatedFat: 28.7 g
servingSize: -
sodium: 1931.2 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt 1/4 cup butter in a large pot over medium heat. Add carrots, celery, and green onions, cook and stir until starting to brown, about 10 minutes. Stir in portobello mushrooms, cook until softened, 3 to 4 minutes.

  2. Pour chicken broth into the pot. Add artichoke hearts, thyme, oregano, cayenne pepper, and bay leaves. Simmer soup until flavors combine, 15 to 20 minutes.

  3. Melt remaining 1/4 cup butter in a small skillet over low heat. Add flour, cook and stir until a paste forms, about 1 minute. Pour in milk. Bring to a simmer and cook, stirring constantly, until thickened, about 5 minutes.

  4. Pour milk mixture into the soup. Stir in heavy cream slowly. Simmer until soup is slightly thickened and heated through, 3 to 5 minutes. Discard bay leaves before serving.

Recipe Yield

4 servings

Recipe Note

This soup has a great mix of fresh delicate flavors. It's sure to be one of your favorites too.

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