Artichoke Soup

1. 1

   Clean and slice the mushrooms. Trim the leek, discarding the roots and dark green portions. Chop it fairly finely, and rinse and drain well.

2. 2

   Melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned.

3. 3

   Add the chicken stock, and reduce to a simmer.

4. 4

   Drain the artichokes, and chop them finely. Add them to the soup.

5. 5

   Season with the lightly crushed peppercorns, lemon juice and sherry. Check seasoning, and adjust with a little salt if needed.

6. 6

   Simmer for 5 minutes further, then serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.