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Cream of Artichoke Soup

Recipe information

  • Yield

    serves 6

Ingredients

Two 13 3/4-ounce cans artichoke hearts, chopped
1 1/2 cups chicken stock
1 cup chopped onion
4 tablespoons (1/2 stick) butter
One 10 3/4-ounce can condensed cream of mushroom soup
1/3 cup heavy cream
Salt and pepper to taste

Preparation

  1. Bring artichokes and chicken stock to a boil. In a saucepan, sauté onion in butter and add to mixture. Gradually add mushroom soup to desired thickness. Slowly add cream, stirring constantly. Remove from heat. Add salt and pepper.

Paula Deen's Kitchen Classics
TagsSoupSoup/StewArtichokeVegetableStarterDinnerNut FreeEasyQuickWeeknight Meals30 Minutes or LessSimmerSpringCookbooks
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