Artichoke Soup

Ingredients

• Servings: 8
• 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

Recipe

Preparation Time: 25 mins Cook Time: 50 mins Ready Time: 1 hr 15 mins


• 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.