Photo: Cala
Estimated Nutrition (whole recipe, rough)
904
Calories
52g
Protein
23g
Fat
124g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Artichoke | 1 medium (128g) | 60 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (14 ounce) can artichoke hearts
- 8 ounces mushrooms
- 1 bunch green onions
- 5 tablespoons butter
- 5 tablespoons flour
- 2 cups half-and-half cream
- 2 cups chicken broth
- 1/2 teaspoon salt
- black pepper or cayenne (optional)
Directions
1
Drain artichoke hearts and chop into small pieces.
2
Set aside.
3
Thinly slice mushrooms.
4
Finely chop green onion, including tops.
5
Melt butter in a large saucepan.
6
Saute onions and mushrooms for about 5 minutes.
7
Stir in flour.
8
Cook slowly for two minutes, stirring constantly.
9
Slowly add broth, then half and half.
10
Heat very slowly, stirring constantly until thickened.
11
Stir in artichokes and seasonings
12
Category:Californian Recipes
13
Category:Californian Soups
Recipe sourced from
fandom