Artichoke Soup Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Oct. 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!
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Cooking Level: Intermediate

Home Town: Fergus Falls, Minnesota, USA
Living In: Saint Paul, Minnesota, USA

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Reviewed: Jan. 16, 2012
This was a very good soup. you have to like artichokes though.
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Reviewed: Sep. 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. :-)
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Reviewed: Sep. 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.
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Reviewed: Apr. 18, 2011
Try it with more onion & add garlic. Possibly a little shredded parm. cheese.
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Reviewed: Apr. 17, 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!!
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