posted by Ann 05-23-98 12:05 PM
Artichoke and Mushroom Soup
1 (14 oz.) can artichoke hearts
2 Tbl. finely chopped onion
2 Tbl. flour
2 1/2 cups half & half
Cayenne to taste
3 Tbl. butter
1/2 cup thinly sliced fresh mushrooms
1 (10 1/2 oz.) can chicken broth
1/2 tsp. salt
Parsley to garnish
Drain and dice artichokes.
Heat butter, sauté onions and mushrooms for five minutes. Stir in flour; cook slowly two minutes. Slowly add broth, then cream.
Heat very slowly to thicken. Stir in artichokes and seasonings.
Yield: 6 servings.