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
4 cups half and half cream
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.