Artichoke Soup

1. 1

   Melt butter in large saucepan over medium heat.

2. 2

   Stir in carrots, celery, onion, and mushrooms.

3. 3

   Cook and stir until soft, about 5 minutes.

4. 4

   Add flour; cook for 10 minutes, stirring occasionally.

5. 5

   Stir in chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika.

6. 6

   Reduce heat and simmer for 30 minutes.

7. 7

   Beat whipping cream in a bowl on medium-high speed until frothy; fold into soup and continue to cook until soup is heated through (do not boil).

8. 8

   Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full.

9. 9

   Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.

10. 10

    Puree in batches until smooth and pour into a clean pot.

11. 11

    Alternately, you can use a stick blender and puree the soup right in the cooking pot.

* Per serving · 4 servings · Values may vary.

No additional tips available.