Mushroom Artichoke Soup

Such an amazingly delicious soup!  It will really surprise you,

how these flavors go together and are so satisfying.

We all have a basic repertoire of soups, whether is be chicken noodle,

or vegetable, or minestrone,  which are all classic favorites. 

This soup is quite out of the ordinary and is really exceptional.

It is quick to put together, since there is no meat involved. 

Add some great bread and a salad, and you have a meal.

As Always,

ENJOY!

Recipe source:Better Homes and Gardens

Mushroom-Artichoke Soup

Ingredients

• 1pound fresh brown mushrooms, sliced
• 1pound fresh shiitake mushrooms, stemmed and sliced
• 1cup thinly sliced shallots
• 2large carrots, sliced
• 1/4cup butter
• 3tablespoons all-purpose flour
• 1/2teaspoon dried thyme, crushed
• 1/2teaspoon garlic finely chopped
• 1/4teaspoon crushed red pepper (optional)
• 214 ounce can chicken broth or hearty vegetable broth
• 214 ounce can artichoke hearts, drained and quartered
• 1/4cup oil-packed dried tomatoes, drained and chopped
• 1bay leaf
• 1cup half-and-half or light cream
• Green onions, cut into thin strips

Directions

1. In a 5-1/2 to 6-quart Dutch oven cook mushrooms, shallots, and carrots in hot butter about 15 minutes or until mushrooms are tender; stir occasionally. Stir in flour, thyme, garlic powder, 1/2teaspoon each salt and black pepper and, if desired, crushed red pepper. Add broth all at once. Cook and stir until soup is slightly thickened and bubbly.
2. Stir in artichokes, tomatoes, and bay leaf. Simmer, covered, for 15 minutes. Stir in half-and-half; heat through. Discard bay leaf. Top with green onions. Makes 10 appetizer servings