Anne Deaton’s Cream of Artichoke and Mushroom Soup

Submitted by: Anne Deaton of New River Valley TCI, Blacksburg, VA

I love this soup.  It’s a favorite with adults and kids!  When I was growing up, Sunday dinner often began with a small bowl or cup of soup. I really like that tradition and this is a perfect soup for it.  I last served it with a dish of fried catfish and salad on the side.  I added hot baguette bread for dunking but also for the catfish.  My Grandmother said “ You take a bite of fish, then a small bite of bread. That’s the way you eat fish.”  Both my Mother and I have always been glad we followed her instructions. Yum!

CREAM OF ARTICHOKE
& MUSHROOM SOUP

Serves 6

Ingredients:

• ½ onion or green onion, diced

• 2 carrots if very large, 3 carrots if medium size

• 2-3 ribs of celery, depending on size

• ½ cup butter, divided

• 4 cans of chicken broth (and a little more if needed. I use Swanson’s brand)

• 1 can (14 ou) whole or quartered artichoke hearts, drained

• 1 can (13.25 ou) mushroom pieces and stems, drained

• 2 bay leaves

• ½ teaspoon thyme

• ½ teaspoon dried oregano

• 1/8 teaspoon cayenne pepper

• 3 tablespoons all-purpose flour

• 1 cup whipping cream

• Salt and pepper to taste

Instructions:

In a large saucepan over medium heat, sauté onion, carrots, and celery in ¼ cup butter.  Add chicken broth, artichokes (if using whole artichokes, cut in half or quarter), mushrooms, bay leaves, thyme, oregano, and cayenne. 

Simmer for 15-20 minutes. In a small skillet, melt the remaining ¼ cup butter over low heat.  Stir in flour and cook, stirring constantly, until the mixture thickens. 

Stir into the artichoke mixture. Slowly add cream. 

Salt (about ¼ teaspoon) and pepper to taste.