|Posted by DaMama on November 7, 2013 at 4:35 PM|
This recipe has been handed down to me and I'm not sure where it came from.
1 6 oz jar marinated artichoke herats
1 tablespoon butter
1 cup chopped onion
1 large stalk celery, chopped
½ pound mushrooms, sliced
1 teaspoon salt
2 small potatoes, thinly sliced
1 teaspoon dried basil
1 tablespoon flour
1 ¼ cups stock or water
1 cup raw (fresh or frozen) green peas
½ pound fresh spinach – cleaned, stemmed and chopped
1 ¾ cup milk (for a richer soup, use part cream)
Drain the liquid from the marinated artichoke hearts into a stock pot. Chop the hearts coarsely and set aside. Add the butter to the artichoke liquid. Heat it gently, until the butter melts. Add the chopped onion and saute a few minutes. Add celery, mushrooms, salt, potatoes and basil saute 5-8 minutes over low heat, stirring occasionally. Gradually sprinkle in the flour, stirring constantly. Add water. Stir, cover, and simmer 15-20 minutes 9until potatoes are tender). Add the artichoke hearts, peas and spinach. Cover and cook over low heat another 5 minutes. Add milk (and/or cream) and return to a simmer then serve.