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Full Online Book HomeLearning KitchenSoups - Artichoke Mushroom
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Soups - Artichoke Mushroom Post by :Michael_CBV Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2310

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Soups - Artichoke Mushroom

3 (14 oz.) cans artichoke hearts, drained
3 (10-3/4 oz.) cans 99% fat free cream of mushroom soup
1 cup skim milk
2 cups chicken broth
1/2 cup dry white wine
dash of cayenne


Place artichokes in food processor and puree.

Combine remaining ingredients in bowl and add to processor. Blend until well combined.

Transfer to pot and heat over low heat to serve.

Yield 6-8 servings
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19 oz. can artichoke hearts drained 1 Tbl. lemon juice 1 dash of white pepper 1 thin slice of lemon 1 1/2 cup chicken broth 1/2 tsp. salt 1 cup cream Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream. Chill soup. If hot is required,reheat, but do not boil. Garnish with lemon slices.
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1 (14 oz.) can artichoke hearts 2 Tbl. finely chopped onion 2 Tbl. flour 2 1/2 cups half & half Cayenne to taste 3 Tbl. butter 1/2 cup thinly sliced fresh mushrooms 1 (10 1/2 oz.) can chicken broth 1/2 tsp. salt Parsley to garnish Drain and dice artichokes. Heat butter, sauté onions and mushrooms for five minutes. Stir in flour; cook slowly two minutes. Slowly add broth, then cream. Heat very slowly to thicken. Stir in artichokes and seasonings. Yield: 6 servings.
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