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Artichoke and mushroom soup
Member recipes are not tested in the GoodFood kitchen.

Artichoke and mushroom soup

By davidnunn1 (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
A very tasty and comforting soup with a creamy texture (but without any added cream!)


  • 500 g Jerusalem artichokes, peeled and sliced
  • 250 g mushrooms, sliced
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 2 sticks celery, chopped
  • 1.5 tsp thyme
  • 25g butter or cooking margarine
  • 1 tbs olive oil
  • 750 ml vegetable stock (eg Buillon)
  • salt and pepper to taste


  • STEP 1
    Heat oil and margarine/butter in saucepan and add onion, garlic and celery. Cook for a couple of minutes until softened.
  • STEP 2
    Add mushrooms and thyme, and cook until they start to become soft.
  • STEP 3
    Add sliced artichokes, and cook for a further 5 minutes.
  • STEP 4
    Add stock, bring to the boil, then simmer for around 20 minutes, or until the artichokes begin to disintegrate. Add salt and pepper as required.
  • STEP 5
    Liquidise with a hand blender and serve.

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