Tag Archives: Chicken stock

Mushroom and Artichoke Soup

The chill in the air this weekend made it the perfect time to enjoy a hearty soup.  With both mushrooms and artichokes on hand, we decided to put our own twist on a mushroom soup…


Unsalted butter

Extra virgin olive oil

1 sweet onion, sliced

1 quart baby portobello mushrooms, chopped with stems removed

5 chestnuts, peeled and cooked

12 ounce jar of artichoke hearts, drained

3 pieces crystallized ginger

4 cups chicken stock

Half and half

Sea salt

Fresh ground pepper

In a medium saucepan, melt 4 tablespoons of butter with 2 tablespoons of olive oil over medium heat.  Add the onion and cook until it softens and becomes translucent.  Then, add the mushrooms and chestnuts, cooking for about 7 minutes.


Next, add the artichoke hearts, ginger and chicken stock.  Stir and bring to a boil.  Reduce the heat and simmer for 10 minutes.

After cooling for several minutes, transfer the mixture to a blender and blend at high speed until smooth.  Return the soup to the saucepan and add a few splashes of half and half to your desired consistency.  Also season with salt and pepper.  Bring the soup to a simmer again before serving.

Garnish with sprigs of thyme and serve with some crusty bread and olive oil for dipping.


Egg Drop Soup

I have finally gotten over my cold with the help of some soup.  Not chicken soup, but egg drop soup.  Below is my husband’s recipe – a variation on the traditional Chinese soup.

In a saucepan, bring the desired number of cups of chicken stock to a boil.  While the stock is coming to a boil, beat the eggs, using one egg for every two cups of stock.  Then add a drizzle of sesame oil to the stock and stir.  Pour the beaten eggs into the stock in a steady stream and whisk in a back and forth motion so that the eggs form flakes.  Add black or white pepper to taste and remove the pan from the heat.

You could top with chopped scallions, but for extra heat (and color) my husband added his own twist – a pickled chili pepper.

Egg Soup