Cream of Artichoke and Mushroom Soup Recipe

Cream of artichoke and mushroom soup recipe

4 first-course servings (about 1 cup each)

Shiitake or cremini mushrooms can be substituted for the portobello mushrooms.



3/4 cup chopped portobello mushrooms

2 tablespoons chopped onion

1 tablespoon margarine or butter

1 tablespoons all-purpose flour

3 cups fat-free milk

1 vegetable bouillon cube

1 package (9 ounces) frozen artichoke hearts, thawed, finely chopped

Salt and white pepper, to taste

Paprika, as garnish


Saute mushrooms and onion in margarine in medium saucepan until tender, about 5 minutes. Stir in flour; cook 1 minute. Stir in milk and bouillon cube; heat to boiling. Add artichoke hearts and simmer, uncovered, 5 minutes. Season to taste with salt and white pepper. Sprinkle with paprika.


Per Serving:

Calories: 135

% of calories from fat: 22

Fat (gm): 3.6

Saturated fat (gm): 0.8

Cholesterol (gm): 3

Sodium (mg): 422

Protein (gm): 9.2

Carbohydrate (gm): 18.9

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