Cream of Artichoke and Mushroom Soup Recipe

Name: Cream of Artichoke and Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup portabella mushroom, chopped; 2 tablespoons onions, finely chopped; 1 tablespoon butter; 1 tablespoon all-purpose flour; 3 cups reduced-fat milk; ¼ cup instant nonfat dry milk powder; 1 vegetable bouillon cube; 1 (9 ounce) package frozen artichoke hearts, thawed, finely chopped; salt and pepper; paprika, as garnish

Servings: persons

¾ cup portabella mushroom, chopped
2 tablespoons onions, finely chopped
1 tablespoon butter
1 tablespoon all-purpose flour
3 cups reduced-fat milk
¼ cup instant nonfat dry milk powder
1 vegetable bouillon cube
1 (9 ounce) package frozen artichoke hearts, thawed, finely chopped
salt and pepper
paprika, as garnish

1
saute mushrooms and onion in butter in medium saucepan until tender, about 5 minutes.
2
Stir in flour - cook 1 minute.
3
Stir in milk, dry milk, and bouillon cube - heat to boiling stirring constantly.
4
Stir in artichoke hearts - reduce heat and simmer uncovered 5 minutes.
5
Season to taste with salt and pepper.
6
Pour soup into bowls and sprinkle with paprika.
7
Parmesan toast makes a great side item.
8
2 slices low-carb ww bread cut diagonally in half.
9
1/4 cup shredded parmesan cheese.
10
Sprinkle bread slices with parmesan cheese - broil 6 inches from heat until browned - 2 to 3 minutes.

173

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ¾ cup portabella mushroom, chopped, 2 tablespoons onions, finely chopped, 1 tablespoon butter, 1 tablespoon all-purpose flour, and more.

Yes, Cream of Artichoke and Mushroom Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream of Artichoke and Mushroom Soup

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