Adapted from a Better Homes and Gardens recipe. Makes ten servings.
This vegetarian soup is surprisingly hearty. Adam and Jenn substituted baby portabellas for the shitake.
1 lb. fresh brown mushrooms, sliced
1 lb. fresh shiitake mushrooms, stemmed and sliced
1 cup thinly sliced shallots
2 large carrots, sliced
¼ cup butter
3 Tbl all-purpose flour
½ tsp dried thyme, crushed
½ tsp garlic powder
½ tsp salt
½ tsp black pepper
¼ tsp crushed red pepper (optional)
2 14-oz. can chicken broth
2 14-oz. cans artichoke hearts, drained and quartered
¼ cup oil-packed dried tomatoes, drained and chopped
1 bay leaf
1 cup half-and-half or light cream
green onions, cut in thin strips
In a 6-quart Dutch oven cook mushrooms, shallots and carrots in hot butter about 15 minutes or until mushrooms are tender; stir occasionally. Stir in flour, thyme, garlic powder, salt, black pepper and, if desired, crushed red pepper. Add broth all at once. Cook and stir until soup is slightly thickened and bubbly. Stir in artichokes, tomatoes and bay leaf. Simmer, covered, for 15 minutes. Stir in half-and-half; heat through. Discard bay leaf. Top with green onions.