This creamy mushroom and artichoke soup is one of my favorites. It is a really easy soup to put together for either a meal or as a starter. This soup can be really filling and is perfect for a light dinner or lunch. I’ve been making this soup for a couple years now and everyone who has tried it so far enjoys it. It has been crazy busy these last few days with Thanksgiving and now back to work. Enjoy!
Creamy Mushroom and Artichoke Soup
½ cup onions, diced
1 cup mushrooms, diced (I used cremini mushrooms.)
½ cup artichoke hearts, diced
3 tablespoons butter
1 tablespooon cornstarch
4 cups chicken stock, low sodium
1 cup heavy cream (You may use half and half or milk.)
1 teaspoon salt
½ to 1 teaspoon black pepper
In a large pan, over medium heat, add butter, onions, and mushrooms. Sauté until onions and mushrooms are tender, about 5 to 7 minutes.
In a small bowl, whisk together cornstarch with 1 cup chicken stock.
Pour in cornstarch mixture. Slowly add in remaining chicken stock.
Cover and allow to simmer on low for 30 minutes.
Next, stir in heavy cream. Season with salt and pepper.