Jiffy Cream Of Artichoke And Mushroom Soup A Pantry Recipes

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CREAM OF ARTICHOKE AND MUSHROOM SOUP



Cream of Artichoke and Mushroom Soup image

The marriage of these two vegetables is as exquisite as it sounds--a rich flavor and a velvety texture. The best part is that it only has a handful of ingredients, is easy to make and takes less than 30 minutes.

Provided by Marla Swoffer

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 (14 ounce) can artichoke hearts
8 ounces mushrooms
1 bunch green onion
5 tablespoons butter
5 tablespoons flour
2 cups half-and-half cream
2 cups chicken broth
1/2 teaspoon salt
black pepper or cayenne (optional)

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.

CREAMY ARTICHOKE SOUP



Creamy Artichoke Soup image

Provided by Sandra Lee

Time 45m

Yield 4 servings

Number Of Ingredients 8

2 tablespoons olive oil
1 cup frozen chopped onions, thawed
2 (14-ounce) cans artichoke hearts, coarsely chopped
1 (32-ounce) box low-sodium vegetable broth
1 cup lowfat yogurt, divided
Salt and freshly ground pepper
2 tablespoons prepared pesto sauce
1 1/2 tablespoons lemon juice

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.

MUSHROOM AND ARTICHOKE SOUP



Mushroom and Artichoke Soup image

I make this soup for a local health cafe. This recipe is hearty, filled with flavor, and a vegetarian's delight.

Provided by Lori Policastro

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Yield 50

Number Of Ingredients 19

4 (14 ounce) cans canned quartered artichoke hearts
1 cup olive oil
3 pounds thinly sliced shallots
3 small red onions, chopped
3 cloves garlic, minced
¾ cup all-purpose flour
½ cup rice vinegar
1 gallon water
6 tablespoons vegetable base
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ teaspoon ground nutmeg
2 tablespoons dried thyme
6 dried portabella mushrooms, softened in water
3 pounds fresh mushrooms, sliced
3 pounds carrots, sliced
¾ cup capers
¾ cup chopped fresh parsley

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.

Nutrition Facts : Calories 102.3 calories, Carbohydrate 13.7 g, Fat 4.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 349.9 mg, Sugar 2.8 g

CREAM OF ARTICHOKE AND MUSHROOM SOUP



Cream of Artichoke and Mushroom Soup image

You can blend with a hand blender, if you desire.

Provided by Cathy Gillespie @circlemoon8

Categories     Cream Soups

Number Of Ingredients 8

3/4 cup(s) mushrooms, chopped
2 tablespoon(s) onion, chopped
1 tablespoon(s) butter
1 tablespoon(s) flour
3 cup(s) milk
9 ounce(s) frozen artichoke hearts, thawed, chopped fine
- salt and pepper
- paprika, garnish

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.

CREAM OF ARTICHOKE SOUP



Cream of Artichoke Soup image

My dd's most favorite food in all the world is artichokes. Because of this we took an old recipe for another cream of veggie soup and revamped it for artichokes.

Provided by Chef Buggsy Mate

Categories     Vegetable

Time 1h10m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
2 tablespoons butter
1 cup onion, chopped
1/2 cup celery, chopped
4 cups chicken broth or 4 cups vegetable stock
2 (14 ounce) jars artichoke hearts, drained and chopped
1 large carrot, thinly sliced
1/2 teaspoon thyme
1 tablespoon parsley
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup half-and-half
1/2 cup parmesan cheese, freshly grated

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.

Nutrition Facts : Calories 207.7, Fat 12.6, SaturatedFat 5.8, Cholesterol 24.3, Sodium 724, Carbohydrate 17.2, Fiber 9.3, Sugar 2.9, Protein 9.1

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