Artichoke Soup

Name: Artichoke Soup
Ingredients: 1/4 cup butter; 1/2 cup chopped carrots; 1/2 cup chopped celery; 1/2 cup chopped onion; 1/2 cup sliced fresh mushrooms; 1/4 cup all-purpose flour; 2 cups chicken broth; 3 (14 ounce) cans artichoke hearts, drained and cut into fourths; 1 bay leaf; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/4 teaspoon dried thyme leaves; 1/4 teaspoon dried oregano; 1/4 teaspoon dried sage; 1 dash paprika; 1 cup whipping cream

16 ingredients

11 steps

Ingredients

1/4 cup butter
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/4 cup all-purpose flour
2 cups chicken broth
3 (14 ounce) cans artichoke hearts, drained and cut into fourths
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 dash paprika
1 cup whipping cream

Directions

1

Melt butter in large saucepan over medium heat.
2

Stir in carrots, celery, onion, and mushrooms.
3

Cook and stir until soft, about 5 minutes.
4

Add flour; cook for 10 minutes, stirring occasionally.
5

Stir in chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika.
6

Reduce heat and simmer for 30 minutes.
7

Beat whipping cream in a bowl on medium-high speed until frothy; fold into soup and continue to cook until soup is heated through (do not boil).
8

Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full.
9

Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.
10

Puree in batches until smooth and pour into a clean pot.
11

Alternately, you can use a stick blender and puree the soup right in the cooking pot.