Mushroom-Artichoke Soup

This recipe is a trusty stand-by.  I’ve made it several times in the past and it continues to be a delicious fall soup.  It’s hearty and chunky and keeps well so you can make it in advance if necessary.  Fortunately it doesn’t take long to cook either, so it’s perfect for a week night dinner too.  I made this for a retreat my dad was going on, so I left out the half and half.  I think it’s just as tasty without the extra creaminess.

Mushroom-Artichoke Soup

Serves 10

Adapted from Taste of Home magazine, I think

  • 2 1/2 lbs fresh mushrooms, sliced (variety is best)
  • 2 shallots, thinly sliced
  • 2 cloves garlic, minced
  • 3 large carrots, sliced
  • 1/4 cup butter
  • 3 Tbsp all-purpose flour
  • 3/4 tsp dried thyme
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp crushed red pepper flakes (optional)
  • 1 (32oz) carton vegetable broth
  • 2 (140z) cans artichoke hearts, drained, rinsed and quartered
  • 1/4 cup dried tomatoes, chopped
  • 1 bay leaf
  • 1 cup half and half (optional)

In a large pot cook mushrooms, shallots, garlic and carrots in hot butter for about 15 minutes or until tender.  Stir in flour, thyme, salt, pepper, and red pepper flakes.  Add broth all at once and stir until soup is slightly thickened and bubbly.  Stir in artichokes, tomatoes and bay leaf.  Cover and simmer for 15 minutes.  Stir in half and half and heat through.  Serve immediately.

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