Title: Cream of Artichoke Soup
Categories: Soup
Yield: 4 Servings
| 1/2 | c | Green onions, chopped |
| 2 | | Carrots; peeled & sliced |
| 2 | | Celery stalks; chopped |
| 1/4 | c | Butter |
| 1 | | Bay leaf |
| 1/2 | ts | Thyme |
| 1/2 | ts | Oregano |
| 1/8 | ts | Pepper, cayenne |
| 4 | c | Stock, chicken |
| 4 | oz | Mushrooms, sliced; drained |
| 14 | oz | Artichoke hearts; drained & sliced |
| 1/4 | c | Butter |
| 3 | tb | Flour |
| 1 | c | Cream, heavy |
In large saucepan over medium heat, saute onion, carrots, and celery in
butter. Add bay leaf, thyme, oregano, cayenne, stock, mushrooms, and
artichokes. Simmer 15-10 minutes. In small skillet, melt butter over low
heat. Stir in flour and cook, stirring constantly, until mixture thickens.
Stir into artichoke mixture. Slowly add cream. Salt and pepper to taste.
Cook 3-5 minutes, until slightly thickened and heated through.