Mushroom-Artichoke Soup Recipe

Cooking Directions

• STEP 1.In a large pot, melt the butter over medium heat.
• STEP 2.Add the diced onion and minced garlic to the pot and sauté until softened.
• STEP 3.Stir in the sliced mushrooms and cook until they release their moisture and start to brown.
• STEP 4.Add the diced artichoke hearts, vegetable broth, thyme, salt, and pepper to the pot.
• STEP 5.Bring the soup to a boil, then reduce the heat and simmer for about 15 minutes.
• STEP 6.Using an immersion blender or a regular blender, puree the soup until smooth and creamy.
• STEP 7.Stir in the heavy cream and cook for an additional 5 minutes.
• STEP 8.Serve the Mushroom-Artichoke Soup hot, garnished with chopped fresh parsley.

Cooking Tips

• You can use any type of mushrooms you prefer, such as cremini, shiitake, or button mushrooms.
• If you don't have fresh artichoke hearts, you can use canned or frozen ones.
• Feel free to adjust the seasonings according to your taste.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the Mushroom-Artichoke Soup as a starter or as a main course with a side of crusty bread or a salad.
• You can garnish it with a drizzle of olive oil and a sprinkle of grated Parmesan cheese for extra flavor.
• To reheat leftovers, simply heat the soup in a pot over medium heat until warmed through.