My good friend Janee taught me to make this fantastic soup. Perfect with a springtime salad and a loaf of fresh bread. Enjoy!
- 1 stick butter
- 1/2 cup butter
- 8 oz. mushrooms, sliced
- 2 tbsp butter
- 2 quarts chicken stock, warm
- 1 bay leaf
- 3 dashes Tabasco
- 1 tbsp Spike seasoning
- salt & pepper to taste
- 14 oz. can artichoke hearts, (not marinated) drain and dice
- 1 pint heavy cream or half and half
In a large soup kettle, melt butter.
Whisk in flour and cook over low heat for 10-15 minutes.
Saute mushrooms in 2 tablespoons butter. When mushrooms are soft, set aside.
Add warm stock to butter/flour mix. Whisk until stock is lump free. Stir in seasonings and simmer 15 minutes.
Add mushrooms and diced artichoke hearts.
Simmer for 15 minutes.
Blend in cream.
Serve warm. Garnish with chopped parsley or chives.