cream of artichoke soup

★★★★★ 2 Reviews
kathiecc avatar
By Kathie Carr
from North Liberty, IN

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.

★★★★★ 2 Reviews
serves 4
prep time 15 Min

Ingredients For cream of artichoke soup

  • 1 c
    chopped green onion
  • 2
    carots, peeled and sliced
  • 2 stick
    ribs celery, chopped
  • 1/2 c
    butter, divided
  • 1
    bay leaf
  • 1/2 tsp
    dried thyme
  • 1/2 tsp
    oregano, dried
  • 1/8 tsp
    cayenne pepper
  • 4 c
    chicken broth
  • 1 can
    (4 ounces) sliced mushrooms, drained and sliced
  • 1 can
    (14 ounces) artichoke hearts, drained and sliced
  • 3 Tbsp
    flour
  • 1 c
    heavy cream
  • salt and freshly ground black pepper to taste
  • parsley or red pepper flakes for garnish
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How To Make cream of artichoke soup

  • 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.
  • 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.
  • 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.

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