Artichoke and Mushroom Soup

1 can artichoke hearts
2 tbsp. finely chopped onion
2 tbsp. flour
2 1/2 c. half & half
Cayenne to taste
3 tbsp. butter
1/2 c. thinly sliced fresh mushrooms
1 can chicken broth
1/2 tsp. salt
Parsley to garnish

Drain and dice artichokes. Heat butter, saute onions and mushrooms for five minutes. Stir in flour; cook slowly for two minutes. Slowly add broth, then cream. Heat very slowly to thicken. Stir in artichokes and seasonings. Yield: 6 servings.

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