Artichoke & Caper Cream Soup Recipe

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I adore the flavors of oyster mushrooms, capers and artichokes. So after experimenting with several batches, I came up with this soup. Every year I'm asked to bring it to our office Christmas party. —
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES:5 servings
TOTAL TIME: Prep: 20 min. Cook: 35 min.
MAKES: 5 servings


  • 1/4 cup butter, cubed
  • 1/3 pound fresh oyster mushrooms, coarsely chopped
  • 2 cans (14 ounces each) artichoke bottoms, drained and coarsely chopped
  • 2 tablespoons capers, rinsed and drained
  • 1 garlic clove, minced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 2 cups heavy whipping cream
  • 2 tablespoons Cognac or additional chicken broth
  • 1/8 teaspoon pepper

Nutritional Facts

1 cup: 495 calories, 45g fat (28g saturated fat), 158mg cholesterol, 1210mg sodium, 16g carbohydrate (4g sugars, 3g fiber), 8g protein.


  1. In a large skillet, melt butter over medium-high heat. Add mushrooms. Cook and stir 4-5 minutes or until lightly browned. Add artichokes, capers and garlic. Cook and stir 4-5 minutes or until artichokes begin to brown.
  2. Meanwhile, in a large saucepan, combine broth, cream, Cognac and pepper; bring to a boil.
  3. Reserve 1 cup artichoke mixture. Transfer remaining mixture to a blender; add 3/4 cup broth mixture. Cover and process until smooth; add to remaining broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring frequently. Add reserved artichoke mixture; heat through. Yield: 5 servings.
Originally published as Artichoke & Caper Cream Soup in Taste of Home's Holiday & Celebrations Cookbook Annual 2013, p21

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