Velvety Mushroom and Artichoke Soup
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"soup, Velvety Mushroom and Artichoke Soup"
Serves 4 | Prep Time 10 PT10M | Cook Time 30 PT40M | SoupWhy I Love This Recipe
idk, its just good ig, I had it at a restaurant once.
Ingredients You'll Need
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
10 oz cremini mushrooms, sliced
1 can (14 oz) artichoke hearts, drained and chopped
4 cups vegetable broth
1 cup milk (can substitute with a non-dairy milk)
1 teaspoon dried thyme
Salt and black pepper to taste
Parsley for garnish
Directions
Directions
In a large pot, heat olive oil over medium heat.
Add the chopped onion and minced garlic, and sauté until the onion is translucent, about 5 minutes.
Stir in the sliced mushrooms, cooking until softened and slightly browned, around 10 minutes.
Add the chopped artichoke hearts to the pot and mix well.
Pour in the vegetable broth and milk, then season with dried thyme, salt, and black pepper.
Bring the soup to a gentle simmer and cook for 15 minutes.
Carefully blend the soup using an immersion blender or in small batches in a blender until smooth.
Check seasoning and adjust if necessary.
Serve hot, garnished with fresh parsley on top.
Pairs Well With
Sauvignon Blanc for the wine and a refreshing herbal iced tea for the non-alcoholic choice.
Questions, Comments & Reviews
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