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Artichoke Soup

The mushrooms in this recipe provide a nice texture to the soup. The artichokes do not need to be thawed first. Artichokes are very high in fiber and can cause digestive problems for some people. Be sure to drink plenty of fluids when eating higher fiber foods.

What you need

  1. 12 medium-large artichokes, prepared and cooked 2 packages frozen artichoke hearts (12-16 oz. each)
  2. 6 cups vegetable broth
  3. 16-20 medium to large crimini mushrooms, quartered
  4. 1 onion, peeled and chopped
  5. 3-4 large garlic cloves, minced
  6. 1 tsp kosher salt
  7. a few sprigs fresh thyme
  8. Olive oil
  9. Optional garnishes: butter, cream, sour cream, lemon wedges

How to make it

  1. Heat 3 tbl olive oil in a large soup pot
  2. When hot, add chopped onion and quartered mushrooms
  3. Cook until soft and beginning to brown
  4. Add garlic and 1/2 tsp kosher salt - cook for 1-2 minutes stirring
  5. Add thyme sprigs, broth and artichokes and bring to a boil
  6. Cover, reduce heat to low and simmer about 30 minutes until artichokes are very tender.
  7. Remove thyme sprigs and allow soup to cool a few minutes
  8. Strain solids reserving both broth and solids
  9. Return broth to the soup pot
  10. Puree solids in a food processor until fairly smooth
  11. Add pureed vegetables back to broth and stir to blend well
  12. Heat to desired temperature and serve garnishing if desired

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