1 14 oz. can of marinated artichoke hearts, drained and sliced.
3 tsp flour
1 c heavy cream
salt and pepper
Instructions
In a large sauce pan over a medium heat sauté onion, carrots, 7 celery in 1.4 c butter.
Add chopped mushrooms and sauté for 3 more minutes. Add bay leaf, thyme, oregano, cayenne, broth, and artichokes. Simmer for 15-20 minutes.
In a separate pan melt 1/4 c butter over a low heat. Stir in flower & cook stirring constantly until thick. Combine flower mix into soup. Slowly add cream, salt and pepper to taste. Cook five more minutes.
Originally Submitted
12/14/2010
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You can add this Artichoke Portobello Soup recipe to your own private DesktopCookbook.
