Artichoke & Caper Cream Soup Recipe

Publisher Photo

Artichoke & Caper Cream Soup Recipe

Be the first to add a review
Publisher Photo
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. —
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.
MAKES:
5 servings
TOTAL TIME:
Prep: 20 min. Cook: 35 min.

Ingredients

  • 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

Directions

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.
Meanwhile, in a large saucepan, combine broth, cream, Cognac and pepper; bring to a boil.
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

Nutritional Facts

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

  • 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
  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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forArtichoke & Caper Cream Soup

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review