Portabella Artichoke Soup

If you like mushrooms, artichoke hearts and are a fan of soup, you will love Portabella Artichoke Soup. When shopping for these large mushrooms, they can also be spelled portobello.

Welcome to our family recipe blog. There are hundreds of recipes here for you to browse through. We hope to make getting meals prepared easier for you. Here are a few other soup recipes you may also enjoy: Wisconsin Cauliflower Soup, Broccoli Cheese Soup, Easy Chicken Noodle Soup, Tomato Basil Pesto Soup, Creamy Chicken Vegetable Soup and Chicken and Rice Soup.

Ingredients Needed for Portabella Artichoke Soup:

Green onions

Carrots

Celery

Butter

Bay leaves

Thyme

Oregano

Cayenne pepper

Chicken broth

Portabella mushrooms (also spelled portobello)

Marinated artichoke hearts

Flour

Heavy cream

Salt

Pepper

Instructions for Portabella Artichoke Soup:

Slice green onions, peel and slice carrots and slice celery. Place onions, carrots and celery in a large pot or stock pot. Add 1/4 cup butter and cook vegetables until they begin to caramelize, stirring frequently.

Add mushrooms to the carrot mixture. Stir and cook for about 6 more minutes.

Then, add bay leaf, thyme, oregano, cayenne pepper, chicken broth and artichoke hearts. Stir to combine and simmer for 30 minutes.

While vegetables simmer, melt 6 tablespoons of butter over low heat in a sauce pan. Add flour and whisk to combine, this will be thick. Slowly add the heavy cream and cook over low heat to thicken.

When cream mixture has thickened, add this mixture to the vegetable and chicken broth mixture. Stir to combine. Add salt and pepper to taste. Remove the bay leaf and discard.

Soup will thicken as it cools. Serve with a delicious bread.

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Portabella Artichoke Soup

A delicious vegetable filled soup with great flavor.

Course Appetizer, Dinner, Side Dish

Cuisine American

Keyword Artichoke Hearts, Comfort Food Recipes, Mushroom Soup, Soup Recipes

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings 13 cups

Author Sweeter With Sugar

Ingredients

• 1/2 cup green onions sliced and chopped
• 2 1/2 cups carrots peeled and sliced
• 1 1/2 cups celery sliced
• 3/4 cup butter divided
• 1 bay leaf
• 1/2 tsp thyme
• 1/2 tsp oregano
• 1/8 tsp cayenne pepper
• 3 cups chicken broth
• 2 portabella mushrooms chopped
• 14 ounce can marinated artichoke hearts drained and sliced
• 6 tbsp flour
• 1 cup heavy cream
• 1/4 tsp salt or more to taste
• 1/4 tsp pepper or more to taste

Instructions

1. Prepare onions, carrots, celery, mushrooms and artichoke hearts.

2. In a stock pot or pot large enough to hold more than 13 cups of soup, add 1/4 cup butter, green onions, carrots, and celery. Cook until they start to caramelize.

3. Then, add the mushrooms and cook for six more minutes.

4. Add bay leaf, thyme, oregano, cayenne pepper, chicken broth and artichoke hearts. Stir to combine and simmer for 30 minutes.

5. In another pot, melt the remaining butter (6 tablespoons), over low heat. Add the flour and mix with a whisk until thickened.

6. Slowly add the heavy cream. Cook over low heat, stirring with a whisk until thickened.

7. When vegetables are ready, add the cream mixture to the vegetable mixture. Stir to combine.

8. Add salt and pepper to taste. Stir to combine. Remove the bay leaf and discard. Soup will thicken as it cools.

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