Cream of Artichoke Soup and Mushroom Toasts Recipe

Name: Cream of Artichoke Soup and Mushroom Toasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon, halved; 4 large, firm artichokes; 2 cups chicken stock or canned low-sodium broth; 2 tablespoons olive oil; 1/4 cup dry white wine; 2 thyme sprigs; 1 shallot, chopped; 1 garlic clove, chopped; Salt and freshly ground pepper; 1 cup milk; 1/4 cup heavy cream; Mushroom Toasts

Servings: persons

1 lemon, halved
4 large, firm artichokes
2 cups chicken stock or canned low-sodium broth
2 tablespoons olive oil
1/4 cup dry white wine
2 thyme sprigs
1 shallot, chopped
1 garlic clove, chopped
Salt and freshly ground pepper
1 cup milk
1/4 cup heavy cream
Mushroom Toasts

1
Squeeze the lemon into a bowl of cold water; add the halves to the bowl.
2
Trim 1 inch off the stem ends of the artichokes.
3
Using a sharp stainless steel knife, halve the artichokes crosswise.
4
Pull off all of the green outer leaves until you reach the yellow leaves.
5
Peel the tough skin off the bottoms and stems.
6
With a teaspoon, scrape out the hairy chokes.
7
Add the artichokes to the bowl of lemon water as they are trimmed.
8
In a medium saucepan, combine the stock with the olive oil, wine, thyme sprigs, shallot and garlic.
9
Add the artichokes and season lightly with salt and pepper.
10
Bring to a simmer and cook over low heat until the artichokes are very tender, about 40 minutes.
11
Remove and discard the thyme sprigs.
12
Working in batches, transfer the contents of the saucepan to a blender and puree until completely smooth.
13
Transfer the soup to a bowl and let cool, then refrigerate until thoroughly chilled.
14
Just before serving, stir the milk and cream into the soup and season with salt and pepper.
15
Ladle the soup into shallow bowls and serve the Mushroom Toasts on the side.

448

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 lemon, halved, 4 large, firm artichokes, 2 cups chicken stock or canned low-sodium broth, 2 tablespoons olive oil, and more.

Yes, Cream of Artichoke Soup and Mushroom Toasts 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.

That's it — enjoy your meal!

Cream of Artichoke Soup and Mushroom Toasts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions