Cream of Artichoke and Mushroom Soup

Cream of Artichoke and Mushroom Soup Recipe - California Cuisine

Region / culture: California | Preparation time: 15 minutes | Cooking time: 25 minutes | Servings: 4

Introduction

Cream of Artichoke and Mushroom Soup is a delicious and creamy soup that combines the earthy flavors of mushrooms with the unique taste of artichokes. This soup is perfect for a cozy night in or as a starter for a dinner party.

History

Cream of Artichoke and Mushroom Soup has been a popular dish for many years, with variations of the recipe found in different cuisines around the world. The combination of artichokes and mushrooms creates a rich and flavorful soup that is sure to please any palate.

Ingredients

1 can (14 oz / 397 g) of artichoke hearts
8 oz / 227 g of mushrooms
1 bunch of green onions
5 tbsp of butter
5 tbsp of flour
2 cups of half-and-half cream
2 cups of chicken broth
0.5 tsp of salt
black pepper or cayenne (optional)

How to prepare

Drain the artichoke hearts and chop them into small pieces.
Set them aside.
Thinly slice the mushrooms.
Finely chop the green onion, including the tops.
Melt the butter in a large saucepan.
Saute the onions and mushrooms for about 5 minutes.
Stir in the flour.
Cook slowly for two minutes, stirring constantly.
Slowly add the broth, then the half and half.
Heat very slowly, stirring constantly until thickened.
Stir in the artichokes and seasonings.

Variations

Add cooked chicken or shrimp for a protein boost.
Use vegetable broth instead of chicken broth for a vegetarian version.
Stir in a spoonful of pesto for added flavor.

Cooking Tips & Tricks

Be sure to chop the artichoke hearts and mushrooms into small, uniform pieces for even cooking.

- Sauteing the onions and mushrooms before adding the broth and cream helps to develop their flavors.

- Stir the soup constantly while heating to prevent it from sticking to the bottom of the pan.

- Adjust the seasonings to taste, adding more salt or cayenne if desired.

Serving Suggestions

Serve Cream of Artichoke and Mushroom Soup with crusty bread or a side salad for a complete meal. Garnish with a sprinkle of fresh herbs or a dollop of sour cream.

Cooking Techniques

Sauteing the onions and mushrooms before adding the liquid helps to develop their flavors.

- Slowly adding the broth and cream while stirring constantly helps to create a smooth and creamy soup.

Ingredient Substitutions

Use frozen artichoke hearts instead of canned.

- Substitute half and half for the cream for a lighter version of the soup.

- Use gluten-free flour for a wheat-free option.

Make Ahead Tips

Cream of Artichoke and Mushroom Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Presentation Ideas

Serve Cream of Artichoke and Mushroom Soup in individual bowls garnished with a drizzle of olive oil and a sprinkle of freshly ground black pepper. Add a sprig of fresh parsley or chives for a pop of color.

Pairing Recommendations

Cream of Artichoke and Mushroom Soup pairs well with a crisp white wine such as Chardonnay or Sauvignon Blanc. Serve with a side of garlic bread or a green salad for a complete meal.

Storage and Reheating Instructions

Store any leftover Cream of Artichoke and Mushroom Soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, stirring occasionally, until heated through.

Nutrition Information

Calories per serving

Each serving of Cream of Artichoke and Mushroom Soup contains approximately 300 calories.

Carbohydrates

Each serving of Cream of Artichoke and Mushroom Soup contains approximately 15 grams of carbohydrates.

Fats

Each serving of Cream of Artichoke and Mushroom Soup contains approximately 20 grams of fats.

Proteins

Each serving of Cream of Artichoke and Mushroom Soup contains approximately 5 grams of proteins.

Vitamins and minerals

Cream of Artichoke and Mushroom Soup is a good source of vitamin C, vitamin K, and folate. It also contains minerals such as potassium and magnesium.

Alergens

This recipe contains dairy (butter and cream) and wheat (flour), which may be allergens for some individuals.

Summary

Cream of Artichoke and Mushroom Soup is a creamy and flavorful dish that is relatively high in fats and calories. It is a good source of vitamins and minerals, but may not be suitable for those with dairy or wheat allergies.

Summary

Cream of Artichoke and Mushroom Soup is a creamy and flavorful dish that is perfect for a cozy night in or as a starter for a dinner party. With a rich combination of artichokes and mushrooms, this soup is sure to please any palate.

How did I get this recipe?

I remember the thrill of stumbling upon this recipe for Cream of Artichoke and Mushroom Soup. It was many years ago, when I was just a young girl living in the small town of Chestnut Grove. I had always been drawn to the kitchen, where my mother and grandmother spent countless hours cooking up delicious meals for our family.

One day, while rummaging through some old cookbooks that had been passed down through the generations, I came across a tattered and stained recipe card tucked away between the pages. It was written in delicate cursive handwriting, with ingredients listed in precise measurements and detailed instructions on how to prepare the soup.

I was intrigued by the combination of artichokes and mushrooms, two ingredients that I had never really cooked with before. So, I decided to give it a try. I gathered all the necessary ingredients and set to work in the kitchen, following the recipe to a tee.

As the soup simmered on the stove, filling the kitchen with its rich and savory aroma, I couldn't help but feel a sense of pride and accomplishment. When it was finally ready, I ladled myself a bowl and took a tentative sip. The flavors exploded on my taste buds, a perfect harmony of earthy mushrooms and tender artichokes, all enveloped in a creamy broth that was pure perfection.

From that moment on, Cream of Artichoke and Mushroom Soup became a staple in my cooking repertoire. I would make it for family gatherings, potlucks with friends, and even just for myself on a quiet Sunday afternoon. Each time I made it, I would tweak the recipe ever so slightly, adding a pinch of this or a dash of that, until it was just right.

Over the years, I shared the recipe with friends and neighbors who marveled at its unique flavor and simplicity. Some would ask where I had learned to make such a delicious soup, and I would simply smile and say it was a family recipe passed down through the generations.

But the truth was, I had stumbled upon it by chance, a stroke of luck that had forever changed the way I cooked and ate. I learned that great recipes weren't just handed down from grandmothers and mothers, but could be discovered in the most unexpected places.

As I grew older and my own children began to leave the nest, I found solace in the kitchen, where I could lose myself in the act of chopping, sautéing, and stirring. And every time I made Cream of Artichoke and Mushroom Soup, I was transported back to that moment of discovery, when a simple recipe had sparked a lifelong passion for cooking.

Now, as I sit here in my cozy kitchen, surrounded by the comforting smells of onions and garlic sizzling in a pan, I can't help but feel grateful for that fateful day when I stumbled upon the recipe that would become a cornerstone of my cooking legacy. And as I ladle myself a bowl of steaming hot soup, I am reminded once again of the power of a good recipe to bring joy, comfort, and deliciousness to those who taste it.