Mushroom-Artichoke Soup

By tjm01

soup

Ingredients

• 1 lb. fresh brown mushrooms, sliced
• 1 lb. fresh shiitake mushrooms, stemmed & sliced
• 1 cup thinly sliced shallots
• 2 large carrots, sliced
• 1/4 cup butter
• 3 Tbsp. all-purpose flour
• 1/2 tsp. dried thyme, crushed
• 1/2 tsp. garlic powder
• 1/4 tsp. crushed red pepper (optional)
• 2 (14 oz each) cans chicken broth
• 2 (14 oz each) cans artichoke hearts, drained & quartered
• 1/4 cup oil-packed dried tomatoes, drained & chopped
• 1 bay leaf
• 1 cup half-and-half or light cream
• Green onions cut in thin strips

Preparation

Step 1

In a 5 1/2 to 6 quart Dutch oven cook mushrooms, shallots and carrots in hot butter about 15 minutes or until mushrooms are tender; stir occasionally. Stir in flour, thyme, garlic powder, 1/2 tsp. salt, 1/2 tsp. black pepper and if desired, crushed red pepper. Add broth all at once. Cook and stir until soup is slightly thickened and bubbly.
Stir in artichokes, tomatoes and bay leaf. Simmer covered for 15 minutes. Stir in half-and-half; heat through. Discard bay leaf. Top with green onions.