Cream Of Artichoke And Mushroom Soup Recipes

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MUSHROOM AND ARTICHOKE SOUP



Mushroom and Artichoke Soup image

I make this soup for a local health cafe. This recipe is hearty, filled with flavor, and a vegetarian's delight.

Provided by Lori Policastro

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Yield 50

Number Of Ingredients 19

4 (14 ounce) cans canned quartered artichoke hearts
1 cup olive oil
3 pounds thinly sliced shallots
3 small red onions, chopped
3 cloves garlic, minced
¾ cup all-purpose flour
½ cup rice vinegar
1 gallon water
6 tablespoons vegetable base
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ teaspoon ground nutmeg
2 tablespoons dried thyme
6 dried portabella mushrooms, softened in water
3 pounds fresh mushrooms, sliced
3 pounds carrots, sliced
¾ cup capers
¾ cup chopped fresh parsley

Steps:

  • Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
  • Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
  • Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.
  • Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
  • Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.
  • Stir in capers and parsley, season with salt and serve.

Nutrition Facts : Calories 102.3 calories, Carbohydrate 13.7 g, Fat 4.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 349.9 mg, Sugar 2.8 g

CREAM OF ARTICHOKE AND MUSHROOM SOUP



Cream of Artichoke and Mushroom Soup image

The marriage of these two vegetables is as exquisite as it sounds--a rich flavor and a velvety texture. The best part is that it only has a handful of ingredients, is easy to make and takes less than 30 minutes.

Provided by Marla Swoffer

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 (14 ounce) can artichoke hearts
8 ounces mushrooms
1 bunch green onion
5 tablespoons butter
5 tablespoons flour
2 cups half-and-half cream
2 cups chicken broth
1/2 teaspoon salt
black pepper or cayenne (optional)

Steps:

  • Drain artichoke hearts and chop into small pieces.
  • Set aside.
  • Thinly slice mushrooms.
  • Finely chop green onion, including tops.
  • Melt butter in a large saucepan.
  • Saute onions and mushrooms for about 5 minutes.
  • Stir in flour.
  • Cook slowly for two minutes, stirring constantly.
  • Slowly add broth, then half and half.
  • Heat very slowly, stirring constantly until thickened.
  • Stir in artichokes and seasonings.

CREAM OF ARTICHOKE SOUP



Cream of Artichoke Soup image

Provided by Sandra Lee

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 (10.5-ounce) can condensed cream of celery soup
1 (12-ounce) can low-sodium chicken broth
1 (12-ounce) jar water-packed artichoke hearts
1 pinch cayenne pepper
1/2 cup cream
Salt and pepper

Steps:

  • In a medium saucepan over medium heat, combine cream of celery soup and chicken broth; stir until smooth. Add the artichoke hearts and cayenne. Bring to a boil. Pour soup into a blender and mix until consistency is smooth. Return to pot and slowly stir in cream. Season with salt and pepper, to taste, and serve hot.

CREAMY ARTICHOKE SOUP



Creamy Artichoke Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

Steps:

  • Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
  • Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
  • Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
  • * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CREAM OF ARTICHOKE SOUP



Cream of Artichoke Soup image

Categories     Artichoke     Boil

Yield serves 6

Number Of Ingredients 7

Two 13 3/4-ounce cans artichoke hearts, chopped
1 1/2 cups chicken stock
1 cup chopped onion
4 tablespoons (1/2 stick) butter
One 10 3/4-ounce can condensed cream of mushroom soup
1/3 cup heavy cream
Salt and pepper to taste

Steps:

  • Bring artichokes and chicken stock to a boil. In a saucepan, sauté onion in butter and add to mixture. Gradually add mushroom soup to desired thickness. Slowly add cream, stirring constantly. Remove from heat. Add salt and pepper.

ARTICHOKE AND MUSHROOM SOUP



Artichoke and mushroom soup image

A very tasty and comforting soup with a creamy texture (but without any added cream!)

Provided by davidnunn1

Time 1h

Yield Serves 4

Number Of Ingredients 10

500 g Jerusalem artichokes, peeled and sliced
250 g mushrooms, sliced
1 medium onion, chopped
2 garlic cloves, crushed
2 sticks celery, chopped
1.5 tsp thyme
25g butter or cooking margarine
1 tbs olive oil
750 ml vegetable stock (eg Buillon)
salt and pepper to taste

Steps:

  • Heat oil and margarine/butter in saucepan and add onion, garlic and celery. Cook for a couple of minutes until softened.
  • Add mushrooms and thyme, and cook until they start to become soft.
  • Add sliced artichokes, and cook for a further 5 minutes.
  • Add stock, bring to the boil, then simmer for around 20 minutes, or until the artichokes begin to disintegrate. Add salt and pepper as required.
  • Liquidise with a hand blender and serve.

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  • Squeeze the lemon into a bowl of cold water; add the halves to the bowl. Trim 1 inch off the stem ends of the artichokes. Using a sharp stainless steel knife, halve the artichokes crosswise. Pull off all of the green outer leaves until you reach the yellow leaves. Peel the tough skin off the bottoms and stems. With a teaspoon, scrape out the hairy chokes. Add the artichokes to the bowl of lemon water as they are trimmed.
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Top Asked Questions

What is in a creamy artichoke soup?
This creamy artichoke soup is full of artichoke hearts, cream and creme fraiche. It's rich and hearty but also light in flavor - perfect for late winter. Heat a large pot over medium-low heat and add the olive oil and butter. Add the onions and garlic.
How to cook potatoes and artichokes for Soup?
Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
How to make artichoke mascarpone soup?
Directions. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes. Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
Is artichoke soup keto friendly?
This soup will be perfect for the keto diet. Rich and creamy spinach artichoke soup made with chicken broth, heavy cream, spinach, artichokes, spices, and cream cheese. Perfect for a cold winter's day! In a large pot, melt butter over medium-high heat. Add onion and saute for 5 minutes. Add garlic and saute for 1 minute longer.

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