Ingredients:
4 button mushrooms, sliced
1 small leeks, finely chopped
2 teaspoons unsalted butter or 2 (10 ounce) cans chicken broth
1 (19 ounce) cans artichoke hearts, drained
1 tablespoon lemon juice
1/2 teaspoon green peppercorns
1 tablespoon sherry wine (optional)
Directions:
Clean and slice the mushrooms. Trim the leek, discarding the roots and dark green portions. Chop it fairly finely, and rinse and drain well.
Melt the butter in a large saucepan over medium-high heat, and saute the leeks and mushrooms until soft and lightly browned.
Add the chicken stock, and reduce to a simmer.
Drain the artichokes, and chop them finely. Add them to the soup.
Season with the lightly crushed peppercorns, lemon juice and sherry. Check seasoning, and adjust with a little salt if needed.
Simmer for 5 minutes further, then serve.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.