A nice, thick, homey soup recipe I got from my sister-in-law. My first attempt at soup and I was very pleased with it. SO very good on a cold winters night! Can also be used as a great dip for veggies/bread at parties!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Melt butter in large saucepan over medium heat. Stir in carrots, celery, onion, and mushrooms. Cook and stir until soft, about 5 minutes. Add flour; cook for 10 minutes, stirring occasionally. Stir in chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika. Reduce heat and simmer for 30 minutes.

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  • Beat whipping cream in a bowl on medium-high speed until frothy; fold into soup and continue to cook until soup is heated through (do not boil).

  • Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.

Nutrition Facts

226 calories; 16.9 g total fat; 56 mg cholesterol; 756 mg sodium. 15.8 g carbohydrates; 4.7 g protein; Full Nutrition

Reviews (14)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/18/2011
If you like artichoke you will love this soup! It's pretty thick but not too rich. The other vegetables & spices give it the perfect flavor! I left out the sage and I didn't measure the vegetables so I probably used more than 1/2 c of each. I used a stick blender and left it a bit chunky. Thanks for the great recipe!! Read More
(14)

Most helpful critical review

Rating: 3 stars
09/10/2019
This was ok, a little tart for my kids and my husband. I liked it with bread dipped in it. I won't make it again because my family didn't love it. Read More
16 Ratings
  • 5 star values: 7
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
04/18/2011
If you like artichoke you will love this soup! It's pretty thick but not too rich. The other vegetables & spices give it the perfect flavor! I left out the sage and I didn't measure the vegetables so I probably used more than 1/2 c of each. I used a stick blender and left it a bit chunky. Thanks for the great recipe!! Read More
(14)
Rating: 5 stars
04/18/2011
If you like artichoke you will love this soup! It's pretty thick but not too rich. The other vegetables & spices give it the perfect flavor! I left out the sage and I didn't measure the vegetables so I probably used more than 1/2 c of each. I used a stick blender and left it a bit chunky. Thanks for the great recipe!! Read More
(14)
Rating: 4 stars
04/18/2011
Try it with more onion & add garlic. Possibly a little shredded parm. cheese. Read More
(12)
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Rating: 4 stars
09/11/2011
I made this yesterday. Great flavors! I used rehydrated shiitake mushrooms as that's all I had. Still good although next time I would use something milder. I would make this again but probably add more broth as I like my creamed soups a little thinner. Overall very good. Thanks. Read More
(8)
Rating: 5 stars
10/29/2012
So I have some ammendments to this recipe after making it a few times for friends w/ diet restrictions - this weekend i only had 2 cans of artichoke for this recipe - and I dbl'd the veggie's and spices. I thought it was WAY BETTER. Still super artichokey but was more diverse in flavor. Also used half heavy whipping cream and half soy milk - didn't turn out as thick like a dip but was still creamy. gluten/dairy free option! use 3 tblsp diluted cornstarch instead of flour - use soy milk instead of whipping cream. worked great! Read More
(6)
Rating: 4 stars
09/12/2011
It was good. We definitely used it as a dip instead of a soup though it was great ON crackers instead of putting crackers IN it.:-) Read More
(4)
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Rating: 4 stars
10/02/2014
I enjoyed this soup. Love artichokes. The artichokes I used had a lot of pith so that was a problem.. be careful what kind you select! Not the recipes fault. I used greek yogurt instead of whipping cream.. yum Read More
(3)
Rating: 5 stars
01/16/2012
This was a very good soup. you have to like artichokes though. Read More
(3)
Rating: 5 stars
01/10/2017
After reading the reviews I tweaked the recipe a bit. I did not use cream and I did not puree the veggies. I used the food processor to chop everything first except for the mushrooms. It eneded up being just a hearty chunky soup that was delicious. I would definately make it again. Read More
Rating: 3 stars
09/09/2019
This was ok, a little tart for my kids and my husband. I liked it with bread dipped in it. I won't make it again because my family didn't love it. Read More