Mushroom And Artichoke Soup Recipes

CREAM OF ARTICHOKE AND MUSHROOM SOUP

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.

MUSHROOM ARTICHOKE SOUP

Steps:

• In a 6 quart Dutch oven cook mushrooms, shallots, and carrots in hot butter about 15 minutes or until mushrooms are tender; stir occasionally. Stir in flour, thyme, garlic powder, 1/2 teaspoons each salt and black pepper and, if desired, crushed red pepper. Add broth all at once. Cook and stir until soup is slightly thickened and bubbly.
• Stir in artichokes, tomatoes and bay leaf. Simmer, covered, for 15 minutes. Stir in half and half; heat through. Discard bay leaf. Top with green onions.

ARTICHOKE AND MUSHROOM SOUP

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.

MUSHROOM AND ARTICHOKE SOUP

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.

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

Steps:

• Drain artichoke liquid and slice hearts in quarters.
• Clean and slice mushrooms.
• Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
• Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
• Sprinkle with salt & pepper.
• Top with 1/4 of the breadcrumbs.
• Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
• Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
• Cover and bake in a 350 degree oven for 30 minutes.
• Remove the cover and brown the top until golden in color and serve.

ARTICHOKE & CAPER CREAM SOUP

Steps:

• In a large skillet, melt butter over medium-high heat. Add mushrooms. Cook and stir 4-5 minutes or until lightly browned. Add artichokes, capers and garlic. Cook and stir 4-5 minutes or until artichokes begin to brown., Meanwhile, in a large saucepan, combine broth, cream, Cognac and pepper; bring to a boil., Reserve 1 cup artichoke mixture. Transfer remaining mixture to a blender; add 3/4 cup broth mixture. Cover and process until smooth; add to remaining broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring frequently. Add reserved artichoke mixture; heat through. Garnish with chives if desired.