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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Easy	Intermediate	Difficult

Cream of Artichoke and Mushroom Soup

Source: dLife

The artichokes make a great addition to this classic mushroom soup.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	173.5

Total Carbs	24.0 g

Dietary Fiber	7.6 g

Sugars	10.1 g

Total Fat	4.3 g

Saturated Fat	0.5 g

Unsaturated Fat	0.1 g

Potassium	215.2 mg

Protein	10.9 g

Sodium	237.1 mg

Dietary Exchanges 4.3 Fat, 2.4 Vegetables, 0.8 Milk, 0.1 Starch,

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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Servings

Ingredients

1.0
1 tbsp margarine 6.0
6 oz fresh portobello mushroom 2.0
2 tbsp fresh chopped onion 1.0
1 tbsp white all purpose flour 3.0
3 cup fat free milk 1.0
1 each low sodium bouillon cube 1.0
1 lb frozen artichokes hearts 1.0
1 pinch salt 1.0
1 pinch white pepper 1.0
1 pinch paprika

Directions

Melt margarine in a large pot. Cook mushrooms and onion until translucent, about 5 minutes.
Whisk in flour and cook 1 minute.
Mix in milk and bouillon cube and let boil. Cook 1 minute, stirring consistently.
Mix artichoke into soup and let simmer for 5 minutes.
Sprinkle with salt and pepper. When ready to serve, garnish with paprika.