Artichoke and mushroom soup
Member recipe

Artichoke and mushroom soup

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Serves 4

A very tasty and comforting soup with a creamy texture (but without any added cream!)

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  • 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


    1. Heat oil and margarine/butter in saucepan and add onion, garlic and celery. Cook for a couple of minutes until softened.
    2. Add mushrooms and thyme, and cook until they start to become soft.
    3. Add sliced artichokes, and cook for a further 5 minutes.
    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.
    5. Liquidise with a hand blender and serve.

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