Shrimp And Artichoke Soup Recipe

Name: Shrimp And Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. boiled shrimp (small); 1 (14 oz.) can artichoke hearts, diced fine; 1 chicken bouillon cube; 2 Tbsp. onion, chopped fine; 1/2 c. fresh mushrooms, sliced thin; 3 Tbsp. butter; 1 Tbsp. flour; 2 1/2 c. milk; 1/2 tsp. salt; 1/2 c. white wine; cayenne pepper; dash of parsley flakes

Servings: persons

2 c. boiled shrimp (small)
1 (14 oz.) can artichoke hearts, diced fine
1 chicken bouillon cube
2 Tbsp. onion, chopped fine
1/2 c. fresh mushrooms, sliced thin
3 Tbsp. butter
1 Tbsp. flour
2 1/2 c. milk
1/2 tsp. salt
1/2 c. white wine
cayenne pepper
dash of parsley flakes

1
Drain artichoke hearts, saving 1/2 cup liquid.
2
Heat liquid and dissolve chicken bouillon cube in it.
3
Set aside.
4
Saute onion and mushrooms in butter, stirring, until tender.
5
Stir in flour and cook over low heat, stirring constantly, until mixture is bubbly and light brown.
6
Gradually stir in bouillon mixture, wine and milk.
7
Cook until mixture thickens and boils.
8
Add shrimp, artichoke and seasonings.
9
Cook over low heat about 10 minutes, stirring occasionally.
10
Garnish with parsley flakes.
11
Yields 6 servings.
12
Cafe Bon Appetit.

350

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 2 c. boiled shrimp (small), 1 (14 oz.) can artichoke hearts, diced fine, 1 chicken bouillon cube, 2 Tbsp. onion, chopped fine, and more.

Yes, Shrimp And Artichoke Soup falls under the Seafood 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!

Shrimp And Artichoke Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions