3 tbsp. butter
4 tbsp. flour
1 can chicken broth (2 c.)
1 c. whipping cream
1 c. whole milk
1 1/2 c. artichoke hearts (6 to 8 hearts)
Salt, pepper & MSG to taste

In a medium saucepan, melt butter and mix the flour into it. (You are making a small amount of white roux for thickening the soup.) Stir until no longer lumpy.

Gradually add the chicken broth to the roux, heating the mixture until it starts to simmer. At this point, add the whipping cream and milk, stirring to make sure everything is thoroughly mixed. Heat to simmer again.

Blend the artichoke hearts in a blender for 30 seconds at high speed, then add to mixture. Add 1 to 2 chopped hearts to mixture if desired. Heat to simmer again. Garnish with croutons and serve hot. Yield: 4 to 5 servings.