Recipe: Cream of Artichoke and Mushroom Soup

27 Nov

Cream of Artichoke and Mushroom Soup

Time: About 15 minutes to prep; 10-13 minutes to cook



  • 3/4 cup chopped portobello mushrooms
  • 2 tablespoons chopped onion
  • 1 tablespoon all-purpose flour
  • 3 cups reduced-fat milk
  • 1/4 cup nonfat dry milk
  • 1 vegetable bouillon cube
  • 1 package (9 ounces)  frozen artichoke hearts, thawed and finely chopped
  • Salt and white pepper, to taste
  • Paprika, as garnish


  1. Saute mushrooms and onion in lightly greased medium saucepan until tender, about 5 minutes.
  2. Stir in flour and cook 1 minute.
  3. Stir  in milk, dry milk and bouillon cube; heat to boiling, stirring.
  4. Add artichoke hearts; reduce heat and simmer uncovered for 5 minutes.
  5. Season to taste with salt and white pepper.
  6. Sprinkle with paprika.

Courtesy: 1,001 Low-Fat Vegetarian Recipes


I thought I’d try something different. Cream of mushroom soup isn’t the most ideal entree, but the artichoke seemed to be a nice twist. This came out very tasty. The actual recipe called for Parmesan toast, which I didn’t feel like making. But I suggest either croutons or rice if you’d like something a little more hearty for your dish. Plus, it was quick to make, which is always a bonus.

One Response to “Recipe: Cream of Artichoke and Mushroom Soup”

  1. Marnie December 1, 2013 at 9:49 pm #

    This looks really tasty! You have great recipes I need to try, thanks for posting!

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