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Print this Recipe    Cream Artichoke

Cream of Artichoke & Mushroom Soup

14 oz. can artichoke hearts
1 c. thinly sliced fresh mushrooms
1 small bunch green onions
5 Tbs. butter
4-5 Tbs. all purpose flour
2 cups chicken broth
2 c. half and half
1/2 tsp. salt
cayenne pepper to taste

Drain artichokes hearts and chop into small pieces. Chop green
onion including tops. In large saucepan, melt butter and saute
onions and mushrooms about 5 minutes. Stir in flour and cook,
stirring constantly, about 2 minutes. Gradually add chicken broth
and then half and half. Cook, stirring constantly, until thickened.
Stir in vegetable mixture and seasonings. Serves 4

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