Artichoke Soup

Serves: 5
Total Calories: 740


3 (14-ounce) cans artichoke hearts, drained
3 (10 3/4-ounce) cans cream of mushroom soup
1 pint whipping cream
2 cups chicken broth
1/2 cup dry white wine
6 drops hot pepper sauce


Place about 1/3 cup of the artichokes in the bottom of a blender or food processor. In a large bowl, combine the soup, whipping cream, broth, white wine, and hot pepper sauce. Add part of this liquid mixture to the artichokes and blend until puréed. Repeat with remaining artichokes and liquid until all has been puréed. Pour puréed soup into a large saucepan and heat over a low heat. Serve hot.

Note: People will think you spent hours in the kitchen preparing this soup.

Editor's Extra: Make 1/3 recipe for an elegant candlelight dinner in a hurry! And this is even good without the wine!

Fun Fact: All artichokes grown commercially in the U.S. are grown in California. Artichokes are rich in iodine, a nutrient not found in most foods. In fact, they rank 7th among fruits and vegetables in vitamin and mineral content, and are a good source of vitamins A, B, and C, as well as potassium. At the same time, artichokes are low in fat and sodium.

Nutritional Facts:

Serves: 5
Total Calories: 740
Calories from Fat: 379

This Artichoke Soup recipe is from the The Recipe Hall of Fame Quick & Easy Cookbook Cookbook. Download this Cookbook today.

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