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Inspiration Soup
Yield: 6 servings

6-oz jar marinated artichoke hearts
1 cup chopped onion
1 large stalk celery, minced
1 lb mushrooms, slices
2 tsp. salt
2 small potatoes (2 1/2" diameter), scrubbed and thinly sliced
4 medium cloves garlic, minced
1 tsp dried basil
4 cups water
1/2 lb spinach, minced (or 10-oz pkg frozen chopped spinach, thawed, drained)
2 Tbs fresh lemon juice
fresh black pepper to taste
1 cup peas (fresh or frozen)
minced fresh parsley

Drain the liquid from the marinated artichoke hearts into a soup
pot. Chop the hearts coarsely and set aside. Gently heat the
artichoke liquid. Add the chopped onion to the artichoke liquid
and saute' over medium heat for 5 minutes. Add celery, mushrooms,
salt, potatoes, garlic, and basil.

Saute' for 10 minutes over low heat, stirring occasionally. Add
water and bring to a boil. Stir, cover, and let it simmer 15 to 20
minutes, until the potatoes are tender. Add the artichoke hearts
and spinach. Cover and cook over low heat another 5 minutes. Set
aside until just before serving time. Begin heating the soup about
10 minutes before serving. When it is hot, stir in the lemon juice,
black pepper, and peas. Allow to cook for a few minutes more, then
serve, topped with freshly minced parsley.

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