Portobello Artichoke Soup Recipe

Portobello Artichoke Soup Recipe

  • 1/2 cup butter, divided
  • 2 carrots, peeled and diced
  • 2 stalks celery, sliced
  • 1/2 cup chopped green onions
  • 2 portobello mushrooms, chopped
  • 4 cups chicken broth
  • 2 (14 ounce) cans artichoke hearts, drained and sliced
  • 3/4 teaspoon dried thyme
  • 3/4 teaspoon dried oregano
  • 1/4 teaspoon ground cayenne pepper
  • 2 bay leaves
  • 1/4 cup all-purpose flour
  • 1/2 cup milk
  • 1 cup heavy whipping cream
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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