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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Here is a very fast and easy soup, with a rich, subtle flavour. Note: I adopted this recipe, and made changes to it which are not reflected in the review, as it was done before the changes. Ingredients:
4 button mushrooms, sliced |
1 small leek, finely chopped |
2 teaspoons unsalted butter or 2 (10 ounce) cans chicken broth |
1 (19 ounce) can artichoke hearts, drained |
1 tablespoon lemon juice |
1/2 teaspoon green peppercorn |
1 tablespoon sherry wine (optional) |
Directions:
1. Clean and slice the mushrooms. Trim the leek, discarding the roots and dark green portions. Chop it fairly finely, and rinse and drain well.
2. Melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned.
3. Add the chicken stock, and reduce to a simmer.
4. Drain the artichokes, and chop them finely. Add them to the soup.
5. Season with the lightly crushed peppercorns, lemon juice and sherry. Check seasoning, and adjust with a little salt if needed.
6. Simmer for 5 minutes further, then serve.
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