PORTOBELLO ARTICHOKE SOUP
This soup has a great mix of fresh delicate flavors. It's sure to be one of your favorites too.
Provided by Jenn&Steve
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 1h2m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 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, Sodium 1931.2 mg, Sugar 5.1 g
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Ramona HouleYoungbird
[email protected]Overall, this is a great recipe for a delicious and healthy soup.
Ahsan Saeed
[email protected]I would definitely recommend this soup to others.
Anjal Theeng
[email protected]I followed the recipe exactly and my soup was delicious.
Mike Daly
[email protected]I'm not sure what went wrong, but my soup turned out bland.
Md Golam Rabbi
[email protected]This soup is a great make-ahead meal. It reheats well and is even better the next day.
Lynn Jones
[email protected]I served this soup with a side of crusty bread and it was perfect.
Ritah Kobusinge
[email protected]I added a little bit of red pepper flakes to give the soup a bit of a kick.
Pleasure Tapa
[email protected]This soup is a great way to use up leftover portobello mushrooms.
Junaid King
[email protected]I love that this soup is vegetarian. It's a great way to get your veggies in.
Khan Ji
[email protected]I've made this soup several times and it's always a crowd-pleaser.
Ryan Dewar
[email protected]I made this soup for a party and it was a hit! Everyone loved it.
Rama Seru
[email protected]This soup is creamy and flavorful. I love the addition of the Parmesan cheese.
Michael Negash
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this soup. The artichokes helped to balance out the mushroom flavor.
Stacy Jonson
[email protected]This soup is packed with flavor. The portobello mushrooms and artichokes add a nice depth of flavor.
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[email protected]I love how easy this soup is to make. It's perfect for a quick and healthy weeknight meal.
Som bahadur Magar
[email protected]This Portobello Artichoke Soup was a delightful surprise! The flavors blended perfectly, creating a rich and satisfying soup.