Monday, July 20, 2009

Cream of Artichoke and Mushroom Soup

I made the following soup for a rotation dinner this past weekend. The recipe calls for shopping the artichoke and mushrooms, but I decided to puree the soup. I also preferred it chilled. This recipe is adapted from Recipezaar.com. I also revised the serving from 4 to 12 people for the rotation dinner. This made a large batch and could have served up to 20 at a party.


Cream of Artichoke and Mushroom Soup

20 ounces mushrooms
1 clove garlic, chopped
3 bunches green onions, chopped
1 stick butter
1/4 olive oil
1/2 cup flour
6 cups chicken broth
3 (14 ounce) cans artichoke hearts
1 1/2 teaspoons salt
black pepper
4 cups half and half cream
Splash Sherry
1/4 c. white wine


Drain artichoke hearts and chop into small pieces. Set aside.

Thinly slice the mushrooms. I used a food processor to finely chop the mushrooms

Finely chop green onion, including tops.

Melt butter in a large saucepan. Add the oil. Saute onions, garlic, and mushrooms for about 5 minutes.

Slowly add the flour and cook slowly for two minutes, stirring constantly.

Slowly add the broth, and then the artichokes, salt and pepper.

Puree the soup in batches. I pulled out another large pot to put the pureed soup into. Once done, add the half and half, sherry and wine and cook on low for 5 minutes or so.

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