CREAM OF ARTICHOKE SOUP

Cream of Artichoke Soup image

Provided by Kathie Carr

Time 15m

Number Of Ingredients 15

1 c chopped green onion
2 carots, peeled and sliced
2 stick ribs celery, chopped
1/2 c butter, divided
1 bay leaf
1/2 tsp dried thyme
1/2 tsp oregano, dried
1/8 tsp cayenne pepper
4 c chicken broth
1 can(s) (4 ounces) sliced mushrooms, drained and sliced
1 can(s) (14 ounces) artichoke hearts, drained and sliced
3 Tbsp flour
1 c heavy cream
salt and freshly ground black pepper to taste
parsley or red pepper flakes for garnish

Steps:

1. In a large saucepan, over medium heat, saute onion, carrots, and celery in 1/4 cup of the butter. Add bay leaf, thyme, oregano, cayenne, broth, mushrooms, and artichokes. Simmer 15-20 minutes.
2. In small skillet mely remaining butter over low heat. Stir in flour and cook, stirring constantly, until mixture thickens. Stir into artichoke mixture. Slowly add cream. Add salt and pepper to taste. If you like a bite, add a bit more cayenne to taste, also.
3. Cook about 5 minutes more until entire mixture is slightly thickened and heated throughout. Serve immediately. Optional: Garnish with parsley or red pepper flakes.