Cream of Artichoke Soup

Alas, our wonderful run of the sun is over - whaaaaaaaaaaaa, so here is an elegant soup to make us feel better:

2 8&1/2oz. cans quartered artichoke hearts, drained and juice reserved
1 cup low sodium* chicken stock
1/2 cup plus 2 T. butter
1/2 cup chopped carrot
1/2 cup chopped celery
1/2 cup chopped sweet white onion*
1/2 cup chopped crimini* mushrooms
1/4 cup flour
1 bay leaf
3/4 t. sea salt*
1/2 t. freshly ground pepper
1/4 t. cayenne pepper
3/4 t. minced fresh lemon* thyme
3/4 t. minced fresh oregano
1/2 t. minced fresh sage
Pinch of sweet Hungarian paprika
1 cup whipping cream
Garlic croutons*
Plain Greek yogurt*

Melt 2 T. butter in a large heavy skillet over med. heat. Add carrot, celery, onion, and mushrooms, and saute until veggies are soft and onion is translucent, about 15 mins. Melt remaining butter in a large stockpot over low heat. Add flour and cook, stirring constantly, 5 mins. Stir in veggies. Add stock in slow steady stream, stirring constantly. Add artichoke hearts with juice, bay leaf, S&P, cayenne, thyme, oregano, sage, and paprika, and stir through. Increase heat to med. and simmer 30 mins., stirring occasionally. Beat cream in a small bowl just until frothy. Blend into soup. Heat through; do not boil. Adjust seasoning and top with a dollop of yogurt and garlic croutons. Caesar salad to accompany.

"Prayer is the bridge between panic and peace".

Have FUN today!!!!!!

Love,

MM