2 tbsp. finely chopped onion
1/2 lb. fresh mushrooms, thinly sliced
3 tbsp. butter
3 tbsp. flour
2 c. chicken broth
1 1/2 c. half & half
1 (9 oz.) pkg. frozen artichoke hearts, thawed
1 tsp. onion salt
Dash of cayenne pepper
2 tsp. Beau Monde seasoning
1/4 c. Vermouth

Saute onions and mushrooms in butter 5 minutes. Stir in flour and cook slowly for 2 minutes. Slowly add chicken broth and half & half, stirring over low heat until thickened. Cut each artichoke heart into 8 thin wedges. Add artichokes, onion salt, cayenne pepper, beau monde seasoning, and vermouth. Heat thoroughly. Ladle into bowls and garnish with onion or chives.