2 tbsp. butter, melted
2 tbsp. flour
1 minced onion
1/2 tsp. salt
1/2 tsp. pepper
1 can beef broth
3 cups milk
2 cups grated American cheese (Velveeta may be used)
1/4 cup snipped fresh parsley
1 lb. shrimp
3 cans artichoke hearts (cauliflower or broccoli may be substituted)

Melt butter; sauté onion. Add flour and blend. Stir milk in slowly, stirring until smooth. Add broth and seasonings. Cook until slightly thickened on low heat. Add cheese, parsley and artichokes along with shrimp. Cook about 30-45 minutes. (If fresh cauliflower or broccoli are used, parboil until almost tender before adding to soup.)