Artichoke Portabella Soup

Kneaders Bakery & Cafe Restaurant Copycat Recipe

1/2 cup chopped green onion
2 carrots, peeled and chopped
2 ribs celery, chopped
1/2 cup butter, divided
1 bay leaf
1/2 teaspoon thyme
1/2 teaspoon oregano
1/8 teaspoon cayenne pepper
4 cups chicken broth
2 portabella mushrooms chopped
1 (14 oz.) can marinated artichoke hearts, drained and sliced
3 tablespoons flour
1 cup heavy cream
salt and freshly ground pepper to taste

In a large saucepan over medium heat, saute the onion, carrots, and celery in 1/4 cup of butter until they start to caramelize. Add the chopped mushrooms and saute 3 to 4 more minutes, then add the bay leaf, thyme, oregano, cayenne, broth, and artichokes. Simmer 15 to 20 minutes.

In a small skillet, melt the remaining butter over low heat. Stir in the flour and cook, stirring constantly, until the mixture thickens. Stir into the artichoke mixture. Slowly add the cream. Add the salt and pepper to taste. Cook 3 to 5 minutes, or until slightly thickened and heated through.
Makes 4 to 6 servings.

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