Portobello mushrooms and heavy cream add depth and richness to this chunky artichoke soup seasoned with thyme, oregano, and bay leaves.
Preparation Time
25 mins
Cooking Time
37 mins
Total Time
1 hr 2 mins
Calories
560 Calories
Recipe Instructions
Step 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.
Step 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.
Step 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.
Step 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.
Ingredients
½ cup milk
¼ cup all-purpose flour
1 cup heavy whipping cream
¾ teaspoon dried thyme
2 bay leaves
½ cup chopped green onions
¾ teaspoon dried oregano
4 cups chicken broth
2 stalks celery, sliced
¼ teaspoon ground cayenne pepper
½ cup butter, divided
2 carrots, peeled and diced
2 portobello mushrooms, chopped
2 (14 ounce) cans artichoke hearts, drained and sliced
