Cream of Artichoke and Mushroom Soup

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

Ingredients

• 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

Procedure

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

Verdict

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.

Tags: artichoke, food, mushroom, Recipes, soup