Creamy Mushroom Artichoke Delight
Delight in a warm bowl of Creamy Mushroom Artichoke Soup, where earthy mushrooms beautifully blend with the delicate flavors of artichokes. This rich and hearty soup is perfect for sharing with friends or family, making it a wonderful choice for gatherings. With a base of comforting broth and a creamy finish, this low-protein dish is wholesome and satisfying. Perfect as a light meal or starter, it can be easily made ahead of time and reheated, making it both convenient and delicious!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
brown button mushroom
1 lb (sliced)
shiitake mushroom
1 lb (stemmed and sliced)
shallot
1 cup (thinly sliced)
carrots
2 large (sliced)
butter
1/4 cup (melted)
flour
3 tablespoons (for thickening the soup)
dried thyme
1/2 teaspoon (crushed)
garlic powder
1/2 teaspoon (for flavor)
crushed red pepper flakes
1/4 teaspoon (optional, for heat)
chicken broth
2 (14 ounce) cans (for the soup base)
artichoke hearts
2 (14 ounce) cans (drained and quartered)
sun-dried tomatoes
1/4 cup (packed in oil, drained and chopped)
bay leaf
1 (for simmering flavor)
half-and-half or light cream
1 cup (for creaminess)
green onion
to taste (cut into thin strips for garnish)
Instructions
1
In a large 6-quart Dutch oven, melt the butter over medium heat. Once melted, add the sliced brown and shiitake mushrooms, shallots, and carrots. Sauté for about 15 minutes, stirring occasionally, until the mushrooms are tender and the shallots are translucent.
2
Sprinkle the flour over the sautéed vegetables, stirring well to combine. Add the dried thyme, garlic powder, crushed red pepper flakes (if using), and seasoning to taste with salt and black pepper. Stir to create a roux.
3
Slowly pour in the chicken broth while continuously stirring to prevent lumps. Allow the mixture to come to a gentle simmer, cooking until the soup thickens slightly and bubbles, about 5-7 minutes.
4
Add the drained and quartered artichoke hearts, chopped sun-dried tomatoes, and bay leaf. Reduce heat, cover, and let it simmer for another 15 minutes to meld the flavors.
5
Stir in the half-and-half or light cream, heating the soup through without bringing it to a boil. Remove and discard the bay leaf. Serve hot, garnished with thin strips of green onion.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Mushroom Artichoke Delight?
It is a rich and hearty soup that blends earthy mushrooms with the delicate flavors of artichokes in a creamy base.
What types of mushrooms are used in this recipe?
The recipe calls for one pound of brown button mushrooms and one pound of shiitake mushrooms.
How long should I sauté the mushrooms and vegetables?
Sauté the mushrooms, shallots, and carrots for about 15 minutes until tender and the shallots are translucent.
Can I make this soup vegetarian?
Yes, although the recipe uses chicken broth, you can easily substitute it with vegetable broth to make it vegetarian.
What is used to thicken the soup?
The soup is thickened using a roux made from melted butter and three tablespoons of flour.
What size pot is recommended for this recipe?
A large 6-quart Dutch oven is recommended for preparing this soup.
How many artichokes are needed?
The recipe requires two 14-ounce cans of artichoke hearts, which should be drained and quartered.
Can this soup be made ahead of time?
Yes, it can be easily made ahead of time and reheated, making it convenient for gatherings.
When do I add the chicken broth?
Slowly pour in the chicken broth after creating the roux with flour and spices, stirring continuously to prevent lumps.
What spices are included in the recipe?
The recipe uses dried thyme, garlic powder, crushed red pepper flakes, salt, and black pepper.
How long does the soup simmer after adding the broth?
Allow the soup to simmer for 5-7 minutes until it thickens slightly and bubbles.
How should I prepare the shiitake mushrooms?
The shiitake mushrooms should be stemmed and then sliced before sautéing.
What type of cream is best for this recipe?
You can use either one cup of half-and-half or light cream to achieve the desired creaminess.
Should I boil the soup after adding the cream?
No, you should heat the soup through after adding the cream without bringing it to a boil.
What do I do with the bay leaf?
The bay leaf should be removed and discarded before serving the soup.
What is the suggested garnish?
The soup should be served hot and garnished with thin strips of green onion.
How many carrots are used in this soup?
The recipe calls for two large sliced carrots.
Is this soup spicy?
It includes an optional 1/4 teaspoon of crushed red pepper flakes for those who want a bit of heat.
How many shallots are required?
The recipe requires one cup of thinly sliced shallots.
What amount of butter is needed for the base?
You will need 1/4 cup of butter to melt in the Dutch oven.
Are the sun-dried tomatoes packed in oil?
Yes, use 1/4 cup of sun-dried tomatoes packed in oil, drained and chopped.
How long is the final simmer period?
After adding artichokes and tomatoes, let the soup simmer covered for 15 minutes to meld the flavors.
Is this recipe considered low protein?
Yes, the recipe description identifies this as a wholesome low-protein dish.
What is the purpose of the flour?
The flour is used specifically for thickening the soup base.
Can I use fresh thyme instead of dried?
Yes, although the recipe calls for dried thyme, fresh can be used as a substitute with adjusted measurements.
What is the total amount of broth used?
The recipe uses two 14-ounce cans of chicken broth.
How should the button mushrooms be prepared?
The brown button mushrooms should be sliced.
Is this soup suitable as a starter?
Yes, it is described as perfect as either a light meal or a starter.
Can I add salt and pepper to taste?
Yes, seasoning with salt and black pepper to taste is recommended when creating the roux.
What is the main flavor profile of this soup?
The soup has an earthy, comforting, and creamy flavor profile with delicate notes of artichoke.