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Volume II
February 6, 2009

Supreme Soups
By Jeanne Wolfley

Artichoke Portabella Soup

1/2 cup chopped green onions
4 cups chicken broth
2 shredded carrots (sliced)
2 portabella mushrooms (chopped)
2 ribs celery (chopped)
1 14 oz can marinated artichokes, drained and sliced
1/2 cup butter, divided
1 bay leaf
3 Tbsp flour
1/2 tsp thyme
1 cup evaporated milk
1/2 tsp oregano
Salt and pepper to taste
1/8 tsp cayenne pepper

In a large saucepan over medium heat, sauté onions, carrots and celery in ¼ cup of oil until they start to caramelize. Add chopped mushrooms and sauté 3 – 4 more minutes. Add bay leaf, thyme, oregano, cayenne, broth and artichokes. Simmer 15 – 20 minutes. In a small skillet, melt remaining butter over low heat. Stir in flour and cook, stirring constantly, until mixture thickens. Stir into artichoke mixture. Slowly add milk. Salt and pepper to taste.

Cook 3 – 5 minutes or until slightly thickened and heated through.

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Cream of Wild Rice Soup

½ cup wild rice or wild rice blend
1 ¼ cup evaporated milk
5 cups chicken broth
½ tsp salt
2 tbsp butter
¼ tsp pepper
2 medium carrots (shredded)
1 tsp savory
1 medium onion (chopped)
¼ cup flour
1 cup sliced mushrooms
1 cup cooked chicken, chopped

In a large saucepan, cook rice blend according to box instructions. Sauté vegetables in butter until tender. Stir flour into vegetables. Add remaining broth to vegetables and cook until thickened. Add this to the cooked rice. Add remaining ingredients.

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