Artichoke Soup Recipe

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Artichoke Soup

Contributed by: Melinda

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.

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

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

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