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 caloriescarbohydrate: 29.1 gcholesterol: 150 mgfat: 46.5 gfiber: 6.6 gprotein: 9.7 gsaturatedFat: 28.7 gservingSize: -sodium: 1931.2 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Portobello Artichoke Soup
Directions
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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.