ARTICHOKE AND MUSHROOM SOUP

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Artichoke and mushroom soup image

A very tasty and comforting soup with a creamy texture (but without any added cream!)

Provided by davidnunn1

Time 1h

Yield Serves 4

Number Of Ingredients 10

500 g Jerusalem artichokes, peeled and sliced
250 g mushrooms, sliced
1 medium onion, chopped
2 garlic cloves, crushed
2 sticks celery, chopped
1.5 tsp thyme
25g butter or cooking margarine
1 tbs olive oil
750 ml vegetable stock (eg Buillon)
salt and pepper to taste

Steps:

  • Heat oil and margarine/butter in saucepan and add onion, garlic and celery. Cook for a couple of minutes until softened.
  • Add mushrooms and thyme, and cook until they start to become soft.
  • Add sliced artichokes, and cook for a further 5 minutes.
  • Add stock, bring to the boil, then simmer for around 20 minutes, or until the artichokes begin to disintegrate. Add salt and pepper as required.
  • Liquidise with a hand blender and serve.

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