Sunday, December 30, 2007

Cream of Artichoke Soup

From "The Lady & Sons Savannah Country Cookbook"

2 13.75oz cans artichoke hearts, chopped
1 1/2 C chicken stock
1 C chopped onion
4 Tbsp butter
1 10.75oz can condensed cream of mushroom soup
1/3 C heavy cream
Salt and pepper to taste

Bring the artichokes and chicken stock to a boil. In a saucepan, saute onion in butter and add to mixture. Gradually add mushroom soup to desired thickness. Slowly add cream, stirring constantly. Remove from heat. Add salt and pepper.

No comments: