Artichoke Soup

Source: dLife

A creamy artichoke soup, chock-full of vegetables.

Nutrition Facts
Serving size: 1 cup
Amount Per Serving
Calories	159.8
Total Carbs	23.9g
Dietary Fiber	2.1g
Sugars	15.3g
Total Fat	3g
Saturated Fat	0.4g
Unsaturated Fat	2.6g
Potassium	486mg
Protein	9.1g
Sodium	289mg
Dietary Exchanges 1/2 Fat, 1 Milk, 1/4 Starch, 1 Vegetable
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp extra virgin olive oil
0.5 cup fresh chopped onion
1 medium tomatoes , chopped
1 cup fresh mushroom slices
1 Artichokes, globe, frozen, 9oz package , thawed and chopped
1 cup chicken broth, low sodium
1 cup water
0.5 cup Peas, green, sweet, frozen
3 tbsp white all purpose flour
1 tbsp cornstarch
2 cup Milk, evaporated, nonfat/skim
1 pinch salt and pepper

1 In a 3-quart saucepan, heat oil over medium heat. Saute onion until soft, but not brown.
2 Stir in tomatoes, mushrooms, artichokes, chicken broth, and water. Cook for about 5 minutes or until vegetables are tender. Stir in peas.
3 In a small bowl, blend flour with cornstarch and add to soup. Cook soup for 5-7 minutes or until it starts to thicken.
4 Season to taste with salt and pepper.

Use vegetable broth instead of chicken to easily make this soup vegetarian.