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Portobello Artichoke Soup


"This soup has a great mix of fresh delicate flavors. It's sure to be one of your favorites too."
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1 h 2 m servings 560 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 560 kcal
  • 28%
  • Fat:
  • 46.5 g
  • 71%
  • Carbs:
  • 29.1g
  • 9%
  • Protein:
  • 9.7 g
  • 19%
  • Cholesterol:
  • 150 mg
  • 50%
  • Sodium:
  • 1931 mg
  • 77%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Melt 1/4 cup butter in a large pot over medium heat. Add carrots, celery, and green onions; cook and stir until starting to brown, about 10 minutes. Stir in portobello mushrooms; cook until softened, 3 to 4 minutes.
  2. Pour chicken broth into the pot. Add artichoke hearts, thyme, oregano, cayenne pepper, and bay leaves. Simmer soup until flavors combine, 15 to 20 minutes.
  3. Melt remaining 1/4 cup butter in a small skillet over low heat. Add flour; cook and stir until a paste forms, about 1 minute. Pour in milk. Bring to a simmer and cook, stirring constantly, until thickened, about 5 minutes.
  4. Pour milk mixture into the soup. Stir in heavy cream slowly. Simmer until soup is slightly thickened and heated through, 3 to 5 minutes. Discard bay leaves before serving.

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