Artichoke Soup

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 button mushrooms, sliced
• 1 small leek, finely chopped
• 2 teaspoons unsalted butter or 2 (10 ounce) cans chicken broth
• 1 (19 ounce) can artichoke hearts, drained
• 1 tablespoon lemon juice
• 1/2 teaspoon green peppercorn
• 1 tablespoon sherry wine (optional)

Recipe

• 1 clean and slice the mushrooms. trim the leek, discarding the roots and dark green portions. chop it fairly finely, and rinse and drain well.
• 2 melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned.
• 3 add the chicken stock, and reduce to a simmer.
• 4 drain the artichokes, and chop them finely. add them to the soup.
• 5 season with the lightly crushed peppercorns, lemon juice and sherry. check seasoning, and adjust with a little salt if needed.
• 6 simmer for 5 minutes further, then serve.