How to Make Chicken Portobello Sandwich

Portobello Artichoke Soup

This grilled eggplant and portobello sandwich is our answer.

Recipe Summary Portobello Artichoke Soup

This soup has a great mix of fresh delicate flavors. It's sure to be one of your favorites too.

Ingredients | Chicken Portobello Sandwich

½ cup butter, divided

2 carrots, peeled and diced

2 stalks celery, sliced

½ cup chopped green onions

2 portobello mushrooms, chopped

4 cups chicken broth

2 (14 ounce) cans artichoke hearts, drained and sliced

¾ teaspoon dried thyme

¾ teaspoon dried oregano

¼ teaspoon ground cayenne pepper

2 bay leaves

¼ cup all-purpose flour

½ cup milk

1 cup heavy whipping cream

Directions

Melt 1/4 cup butter in a large pot over medium heat. Add carrots, celery, and green onions; cook and stir until starting to brown, about 10 minutes. Stir in portobello mushrooms; cook until softened, 3 to 4 minutes.

Pour chicken broth into the pot. Add artichoke hearts, thyme, oregano, cayenne pepper, and bay leaves. Simmer soup until flavors combine, 15 to 20 minutes.

Melt remaining 1/4 cup butter in a small skillet over low heat. Add flour; cook and stir until a paste forms, about 1 minute. Pour in milk. Bring to a simmer and cook, stirring constantly, until thickened, about 5 minutes.

Pour milk mixture into the soup. Stir in heavy cream slowly. Simmer until soup is slightly thickened and heated through, 3 to 5 minutes. Discard bay leaves before serving.

Info | Chicken Portobello Sandwich

prep: 25 mins cook: 37 mins total: 1 hr 2 mins Servings: 4 Yield: 4 servings

TAG : Portobello Artichoke Soup

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