Chicken Artichoke Soup - Yum!!!

Oh, how I love long weekends at home! After accepting the position in Fargo early in July, my summer basically ended (or at least the getting to stay away from school part) as I packed up my classroom, moved, and settled into a new school. Our intent for the weekend was to head to the lake with my parents for a last swim and to help my dad move trees in preparation for a new septic system, but Josiah running a temp and coughing away kept us at home. If I was pregnant I would say I've been nesting, but since that's not the case I've just been content to clean up, clean out, organize, and cook to my heart's content. My neighbor and I have both been cooking up a storm to use all our CSA produce. Creamed ham to use up a whole pile of potatoes, grilled corn with avocado and tomato salad, apple cake/pie, homemade pizza sauce (now in the freezer), and our favorite...chicken artichoke soup!!! Today's mission will be the one I avoid on most days...my desk and the ever growing piles of paper in the office. Sigh...ignorance is bliss...one more tool of procrastination first, though...here's the recipe for the soup!!! 

New Orleans Artichoke Soup

Saute 'til tender in 1/4 pound butter:

• 1/2 cup chopped onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrots
• (I usually do larger amounts since we like chunkier soup)

Add 1/2 package of mushrooms, simmer 1 minute. (I add the whole thing)

Add 1/4 cup flour, simmer approximately 10 minutes. (stir every few minutes so it doesn't all stick to the bottom of the pan)

Stir in:

• 2 cups chicken broth (since I add extra veggies I usually add extra broth)
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp thyme
• 1/4 tsp sage
• 1/4 tsp oregano
• 5 cups quartered artichoke hearts, drained (I chop them as well and remove any tough parts)
• 1 bay leaf
• (I also chop up a large section of a rotisserie chicken from Costco.)

Simmer 30 minutes.

Take out bay leaf & stir in 1 cup of whipping cream. Cook until cream is heated through. Serve immediately. If serving later, add cream just before serving. Delicious with a warm, crusty bread!

I got the recipe from my friend Lesli while teaching in Somerset, WI. She used to bring it in a crockpot for us at lunch and we would devour it! I don't remember which of her cookbooks it came from, but it might have been an old Dayton's or Marshall Field's cookbook...