Creamy Artichoke Soup

By cooksalot

40 minutes to prepare serves 4-6

Ingredients

• 1 (13 ounce) can artichoke hearts, drained and chopped
• 1 cup mushrooms, sliced
• 1 cup carrot, diced
• 1 cup celery, diced
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup milk
• 1/4 cup heavy cream
• 1 tablespoon thyme, chopped or “stemmed”
• 1 tablespoon oil
• Salt and pepper, to taste

Preparation

Step 1

In a large pot over medium-high heat, heat oil and sauté carrots, celery, onion, and artichokes until softened. Add a pinch of salt and pepper.
Mix in mushrooms, garlic, and thyme and sauté for 1 minute. Add vegetable broth and stir to combine.
Continue cooking on medium low heat for 10 minutes, then pour in milk and heavy cream and stir to combine. Continue cooking for 10 more minutes to allow milk and cream to thicken the soup.
Add more vegetable broth to thin out the soup if it becomes too thick. Add salt and pepper to taste before serving.