PORTOBELLO ARTICHOKE SOUP

Portobello Artichoke Soup image

This soup has a great mix of fresh delicate flavors. It's sure to be one of your favorites too.

Provided by Jenn&Steve

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes

Time 1h2m

Yield 4

Number Of Ingredients 14

Ingredients

½ cup butter, divided
2 carrots, peeled and diced
2 stalks celery, sliced
½ cup chopped green onions
2 portobello mushrooms, chopped
4 cups chicken broth
2 (14 ounce) cans artichoke hearts, drained and sliced
¾ teaspoon dried thyme
¾ teaspoon dried oregano
¼ teaspoon ground cayenne pepper
2 bay leaves
¼ cup all-purpose flour
½ cup milk
1 cup heavy whipping cream

Steps:

Melt 1/4 cup butter in a large pot over medium heat. Add carrots, celery, and green onions; cook and stir until starting to brown, about 10 minutes. Stir in portobello mushrooms; cook until softened, 3 to 4 minutes.
Pour chicken broth into the pot. Add artichoke hearts, thyme, oregano, cayenne pepper, and bay leaves. Simmer soup until flavors combine, 15 to 20 minutes.
Melt remaining 1/4 cup butter in a small skillet over low heat. Add flour; cook and stir until a paste forms, about 1 minute. Pour in milk. Bring to a simmer and cook, stirring constantly, until thickened, about 5 minutes.
Pour milk mixture into the soup. Stir in heavy cream slowly. Simmer until soup is slightly thickened and heated through, 3 to 5 minutes. Discard bay leaves before serving.

Nutrition Facts : Calories 559.5 calories, Carbohydrate 29.1 g, Cholesterol 150 mg, Fat 46.5 g, Fiber 6.6 g, Protein 9.7 g, SaturatedFat 28.7 g, Sodium 1931.2 mg, Sugar 5.1 g