Portobello Artichoke Soup

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

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

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.