Skip to main content
Epicurious
Cookbooks

Cream of Artichoke Soup

Recipe information

  • Yield

    serves 6

Ingredients

Two 13 3/4-ounce cans artichoke hearts, chopped
1 1/2 cups chicken stock
1 cup chopped onion
4 tablespoons (1/2 stick) butter
One 10 3/4-ounce can condensed cream of mushroom soup
1/3 cup heavy cream
Salt and pepper to taste

Preparation

  1. Bring artichokes and chicken stock to a boil. In a saucepan, sauté onion in butter and add to mixture. Gradually add mushroom soup to desired thickness. Slowly add cream, stirring constantly. Remove from heat. Add salt and pepper.

Paula Deen's Kitchen Classics
TagsSoupSoup/StewArtichokeVegetableStarterDinnerNut FreeEasyQuickWeeknight Meals30 Minutes or LessSimmerSpringCookbooks
Read More
Essential Easter Recipes for Brunch, Dinner, and Dessert
Grab your Easter basket and hop in—you’ll want to collect each and every one of these fun and easy Easter recipes.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
31 Easter Desserts, Each One Better Than a Chocolate Egg
Like airy lemon chiffon cake and a Cadbury egg–inspired tart.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in March
Like lemony risotto and tandoori-style cauliflower.
31 Spring Cocktails for Warmer Days Ahead
Think a Hugo spritz, a gin basil smash, and plenty more patio-ready pours.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.