Recipe by SHELLITO
"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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sliced fresh mushrooms
3 (14 ounce) cans
artichoke hearts, drained and cut into fourths
ground black pepper
dried thyme leaves
Try it with more onion & add garlic. Possibly a little shredded parm. cheese.
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!!
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.
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!
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. :-)
This was a very good soup. you have to like artichokes though.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 226
** Calories from Fat: 152
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