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 & 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.

Stir in diced artichokes.

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.

Serves 4 to 6.

This recipe brought to you by Sophie in the Kitchen