Jiffy Cream Of Artichoke And Mushroom Soup A Pantry Recipe Recipe

Whip up this creamy, dreamy artichoke and mushroom soup in just 7 minutes! Perfect for busy weeknights, camping trips, or emergency situations, this recipe relies on pantry staples for a quick and satisfying meal. While canned ingredients are used for convenience, feel free to substitute fresh artichoke hearts and mushrooms for an even more gourmet experience. This simple recipe is surprisingly delicious and a fantastic way to utilize your pantry essentials.

Prep Time 5 mins
Cook Time 7 mins
Calories 226.9 kcal
Protein 19g
Rating 4.0 (1 Reviews)
Jiffy Cream Of Artichoke And Mushroom Soup A Pantry Recipe 30

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Jiffy Cream Of Artichoke And Mushroom Soup A Pantry Recipe

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How to Make Jiffy Cream Of Artichoke And Mushroom Soup A Pantry Recipe

  1. Drain and rinse one (14 ounce) can of artichoke hearts. Chop into bite-sized pieces.
  2. In a medium saucepan, combine the artichoke hearts, one (10.75 ounce) can of condensed cream of mushroom soup, and 1/2 cup of water.
  3. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
  4. Heat through for about 2-3 minutes, until heated through and bubbly. Do not boil.
  5. Serve immediately. Top with shredded cheese (optional) for extra flavor and richness.

Nutrition Information (Approximate per serving)

Sodium

67 g

Sugar

16g

Fat

10g

Carbs

11g