Mushroom and Artichoke Soup

Mushrooms and artichokes are both low in calories and packed with nutrients, making this soup a healthy and flavorful choice.

This is vegetarian and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Medium

Mushroom and Artichoke Soup

Cooking Method: Saute, Simmer Cuisine: International Courses: Lunch, Soup, Vegetarian Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 200 gram Mushrooms
• 8 ounce Artichoke Hearts
• 1 medium Onion
• 2 clove Garlic Cloves
• 4 cup Vegetable Broth
• 1 cup Heavy Cream
• 2 tablespoon Butter
• 1 tablespoon Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoon Black Pepper
• 1 teaspoon Fresh Thyme
• 4 tablespoon Parmesan Cheese

Instructions

1. Heat olive oil and butter in a large pot over medium heat. Add chopped onion and minced garlic cloves. Cook until onion becomes translucent.
2. Add sliced mushrooms and artichoke hearts. Cook for 5 minutes until mushrooms become tender.
3. Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
4. Remove from heat and let the soup cool slightly. Use an immersion blender or a regular blender to puree the soup until smooth.
5. Return the soup to low heat and stir in heavy cream, salt, black pepper, and fresh thyme. Cook for an additional 5 minutes.
6. Serve the soup hot, garnished with grated Parmesan cheese.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 18g6%

Sugars 5g

Protein 6g12%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.