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  1. For the soup:

    • Peel and slice the artichokes then place in to a saucepan and cover with the water.
    • Bring the saucepan to the boil add the thyme and cook for 20 minutes.
    • Remove the saucepan from the heat and blend until smooth.
    • Return to the heat and bring back to the boil.
    • Whisk in the KNORR Classic Cream of Mushroom soup then reduce the heat and simmer for 3 minutes.
  2. To serve:

    • Heat the oil and fry the mushroom until golden.
    • Remove the soup from the heat and pour in to serving bowls.
    • Garnish with the mushrooms, a spoon of crème fraiche and some crispy artichokes.