Jiffy Cream Of Artichoke And Mushroom Soup A Pantry 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.

CREAM OF ARTICHOKE SOUP

Steps:

• In a dutch oven, combine olive oil and butter over medium heat.
• stir until butter melts.
• saute onion and celery in oil mix until onion is translucent.
• stir in broth, artichokes, carrots, thyme, parsley, lemon juice, salt and pepper.
• cover and cook about 30 minutes or until vegetables are tender.
• remove from heat.
• puree vegetables in batches in a food processor or blender.
• return to dutch oven.
• stir in half and half and cheese.
• serve warm.

CREAMY ARTICHOKE SOUP

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 AND MUSHROOM SOUP

Steps:

• Sauté mushrooms & onions in butter until tender, 5 minutes. Stir in flour; cook 1 minute. Stir in milk; heat to boiling. Add artichokes & simmer, 5 minutes. Season with salt and pepper. Serve sprinkled with paprika.

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.

CREAMY ARTICHOKE SOUP

Steps:

• In a large stockpot, heat the oil over medium heat. Add the onions and saute until soft and translucent, about 3 minutes. Add the artichoke hearts, season with salt and pepper and saute another 5 minutes. Add the broth, bring to a simmer and cook about 20 minutes, stirring occasionally. Puree until smooth with a hand blender or in a blender in small batches. Whisk in 3/4 cup yogurt and season with salt and pepper.
• In a small bowl, stir together the pesto sauce and lemon juice. Ladle the soup into bowls, top each with about 1 tablespoon yogurt and drizzle with the thinned pesto sauce.