Artichoke Soup Recipe
- 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
- Melt butter in large saucepan over medium heat. Stir in carrots, celery, onion, and mushrooms. Cook and stir until soft, about 5 minutes. Add flour; cook for 10 minutes, stirring occasionally. Stir in chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika. Reduce heat and simmer for 30 minutes.
- 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).
- Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full. 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. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
