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Cream of Artichoke Soup

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.


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