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cream of artichoke soup

(2 RATINGS)
51 Pinches 1 Photo
kathiecc avatar
North Liberty, IN
Updated on Dec 25, 2011

A friend gave me this recipe about 10 years ago and it has become one of my favorites. Its made with a rich, spicy chicken broth base.

prep time 15 Min
cook time
method ---
yield 4 serving(s)

Ingredients

  • 1 cup chopped green onion
  • 2 - carots, peeled and sliced
  • 2 sticks ribs celery, chopped
  • 1/2 cup butter, divided
  • 1 - bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon oregano, dried
  • 1/8 teaspoon cayenne pepper
  • 4 cups chicken broth
  • 1 can (4 ounces) sliced mushrooms, drained and sliced
  • 1 can (14 ounces) artichoke hearts, drained and sliced
  • 3 tablespoons flour
  • 1 cup heavy cream
  • - salt and freshly ground black pepper to taste
  • - parsley or red pepper flakes for garnish

How To Make cream of artichoke soup

  • Step 1
    In a large saucepan, over medium heat, saute onion, carrots, and celery in 1/4 cup of the butter. Add bay leaf, thyme, oregano, cayenne, broth, mushrooms, and artichokes. Simmer 15-20 minutes.
  • Step 2
    In small skillet mely 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. If you like a bite, add a bit more cayenne to taste, also.
  • Step 3
    Cook about 5 minutes more until entire mixture is slightly thickened and heated throughout. Serve immediately. Optional: Garnish with parsley or red pepper flakes.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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