I can’t remember where I got this recipe now but someone on my Google reader list "shared" the post (Susan I bet, she shares the best craft and recipe posts- Thanks Susan!). As usual, I deviated a fair bit because I just can’t leave well enough alone but I really was surprised at how much I liked this. I thought it would be too vinegary for me, definitely not.

Artichoke Soup

12 ounces sliced cremini mushrooms
2 tablespoons olive oil
1 carrot, peeled and chopped
1 rib celery, chopped
1 small sweet onion, peeled and chopped
12 ounces marinated artichokes with liquid
2 cups water
salt to taste
1/4 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried sage
1/2 teaspoon paprika
1/2 cup heavy cream

Soften the mushrooms, carrot, celery and onion in olive oil in a large Dutch oven over high heat with frequent stirring. Add remaining ingredients except for cream. Bring to a simmer, reduce heat (but keep it at a simmer), partially cover and cook a further 20-30 minutes. Remove from heat, stir in cream and serve with hot crusty bread.

I’ve been working off and on with some spinning this past week so the wheel has stayed out in the living room. Winnie has decided the treadle makes a comfy pillow. Silly girl!