Mushroom-Artichoke Soup Recipe

Recipe By Slurrp

Mushroom-Artichoke Soup is a creamy and flavorful soup that combines the earthy taste of mushrooms with the tanginess of artichokes. It's a comforting and satisfying dish that is perfect for a chilly day. The mushrooms and artichokes are sautéed with onions and garlic, then simmered with vegetable broth and cream to create a rich and velvety soup. This recipe is easy to make and can be enjoyed as a starter or as a main course with a side of crusty bread or a salad.

3.7
23 Rating -
Rate
Non Vegdiet
1hr 20minstotal
40minsPrep
40minsCook
1hr 20m.total
40m.Prep
40m.Cook
Mushroom-Artichoke Soup
plan
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ingredients serve

Ingredients for Mushroom-Artichoke Soup Recipe

  • 0.40 tablespoon Butter
  • 1/10 Small Onion, Diced
  • 1/5 cloves Cloves Garlic, Minced
  • 0.80 ounce Sliced Mushrooms
  • 1/10 cup Diced Artichoke Hearts
  • 0.40 cup Vegetable Broth
  • 1/10 teaspoon Dried Thyme
  • As required Salt And Pepper, To Taste
  • 1/20 cup Heavy Cream
  • as needed Chopped Fresh Parsley, For Garnish

Directions: Mushroom-artichoke Soup Recipe

Cooking Directions

  • STEP 1.In a large pot, melt the butter over medium heat.
  • STEP 2.Add the diced onion and minced garlic to the pot and sauté until softened.
  • STEP 3.Stir in the sliced mushrooms and cook until they release their moisture and start to brown.
  • STEP 4.Add the diced artichoke hearts, vegetable broth, thyme, salt, and pepper to the pot.
  • STEP 5.Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes.
  • STEP 6.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
  • STEP 7.Stir in the heavy cream and cook for an additional 5 minutes.
  • STEP 8.Serve the Mushroom-Artichoke Soup hot, garnished with chopped fresh parsley.

Cooking Tips

  • You can use any type of mushrooms you prefer, such as cremini, shiitake, or button mushrooms.
  • If you don't have fresh artichoke hearts, you can use canned or frozen ones.
  • Feel free to adjust the seasonings according to your taste.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

  • Serve the Mushroom-Artichoke Soup as a starter or as a main course with a side of crusty bread or a salad.
  • You can garnish it with a drizzle of olive oil and a sprinkle of grated Parmesan cheese for extra flavor.
  • To reheat leftovers, simply heat the soup in a pot over medium heat until warmed through.
Nutrition
value
124
calories per serving
5 g Fat11 g Protein8 g Carbs3 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    11g
  • Carbs
    8g
  • Fiber
    3g

MacroNutrients

  • Carbs
    8g
  • Protein
    11g
  • Fiber
    3g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    57mg
  • Iron
    1mg
  • Vitamin A
    508mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    3mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    17mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    28mg
  • Manganese
    < 1mg
  • Phosphorus
    124mg
  • Selenium
    9mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp