1 lg. can drained artichokes, not marinated
3 tbsp. butter
1/2 c. thinly sliced fresh mushrooms
2 1/2 c. half & half
Cayenne to taste
2 tbsp. finely chopped onion
1 can chicken broth
1/2 tsp. salt
Parsley to garnish

Drain artichokes and dice. Heat butter and saute onions and mushrooms 5 minutes. Stir in flour. Cook slowly 2 minutes. Slowly add broth, then cream. Heat very slowly to thicken. Stir in artichokes and seasonings. Serves 4. I always add more mushrooms and artichokes for a heartier soup.