Monday, April 13, 2009


Sourdough Boule

Cut the top and hollow out the inner part, making sure it's deep enough to hold the soup

Mixed mushrooms


(14 oz) can artichoke hearts

8 ounces mushrooms (I used mixed mushrooms)

3 stalks of scallions (sliced on a bias) for garnish

1 med. onion (diced)

1 medium carrots (diced)

1 stalk celery (diced)

5 T butter

5 T flour

2 cups half and half cream

2 cups chicken broth

S & P to taste

Cayenne pepper (optional)


Chop the drained artichoke hearts into small pieces. Set aside.

Chop mushrooms. Set aside.

Melt butter in a large saucepan.

Sweat onions until onions become translucent.

Add carrots, celery and mushrooms, cook for about 5 minutes.

Stir in flour to make a roux.

Slowly add broth, then half and half.

Simmer, stirring constantly until thickened.

Stir in artichokes and seasonings.

Put soup in the hollowed sourdough bread, garnish with scallions.

Serve hot!

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