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.
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