Artichoke Mushroom and Spinach Soup
I had a tasty soup at a tea room I went to recently so a bunch of my girlfriends could celebrate my friend Sophie’s birthday.
I have grown to really appreciate artichokes in hot, creamy dips, Italian pasta sauces, and now - soups, too.
This soup was really delicious and although I haven’t actually tried making it at home, I know exactly how I would (and will, when I get around to it.)
It was very thick, very creamy, and with lots of fresh-tasting vegetables in it. I don’t even want to know what the calorie / fat content was like! I focused on the vegetables, trying to convince myself this was healthy eating. I would order it again in a heartbeat. While the girls around me were chatting about kids, working out, recent news, etc., I was quietly enjoying this cup of soup, wishing I had an entire bowl.
So, here we go — this is how I would make this soup:
Artichoke Mushroom and Spinach Soup
1 small can of artichoke hearts — not the marinated ones, but plain
Several white mushrooms
a handful of fresh spinach
2 T. onion, grated
1/2 t. minced garlic
4 T. butter
4 T. flour
2 c. whipping cream — Use milk to save on fat and calories, but the cream will make a very thick and creamy soup
2 c. chicken broth
salt and pepper to taste
To start with, the vegetables should be in bite-sized pieces or smaller. This is soup - everything should fit on a spoon.
Next, melt the butter in a stockpot and add the artichokes and onion. Saute that for a couple of minutes before adding the mushrooms and spinach because they cook pretty quickly. Next, get the cream and broth ready — put them on standby. Add the flour and combine with the veggies to make a paste. Next add about a half cup of the broth, stir to combine. Keep adding broth, about 1/2 cup at a time, until it is all incorporated. Always make sure the soup has heated back up before adding more liquid. Next, start adding the cream in the same manner. Finally, add salt and pepper to taste.
You can make sandwiches to go along with this, but this soup is pretty darn good all by itself.
Enjoy!
Add comment February 5th, 2007