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Portabella Artichoke Soup

Portabella Artichoke Soup

A delicious vegetable filled soup with great flavor.

Course Appetizer, Dinner, Side Dish
Cuisine American
Keyword Artichoke Hearts, Comfort Food Recipes, Mushroom Soup, Soup Recipes
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 13 cups
Author Sweeter With Sugar

Ingredients

  • 1/2 cup green onions sliced and chopped
  • 2 1/2 cups carrots peeled and sliced
  • 1 1/2 cups celery sliced
  • 3/4 cup butter divided
  • 1 bay leaf
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/8 tsp cayenne pepper
  • 3 cups chicken broth
  • 2 portabella mushrooms chopped
  • 14 ounce can marinated artichoke hearts drained and sliced
  • 6 tbsp flour
  • 1 cup heavy cream
  • 1/4 tsp salt or more to taste
  • 1/4 tsp pepper or more to taste

Instructions

  1. Prepare onions, carrots, celery, mushrooms and artichoke hearts.

  2. In a stock pot or pot large enough to hold more than 13 cups of soup, add 1/4 cup butter, green onions, carrots, and celery. Cook until they start to caramelize.

  3. Then, add the mushrooms and cook for six more minutes.

  4. Add bay leaf, thyme, oregano, cayenne pepper, chicken broth and artichoke hearts. Stir to combine and simmer for 30 minutes.

  5. In another pot, melt the remaining butter (6 tablespoons), over low heat. Add the flour and mix with a whisk until thickened.

  6. Slowly add the heavy cream. Cook over low heat, stirring with a whisk until thickened.

  7. When vegetables are ready, add the cream mixture to the vegetable mixture. Stir to combine.

  8. Add salt and pepper to taste. Stir to combine. Remove the bay leaf and discard. Soup will thicken as it cools.