Artichoke Chowder

1. 1

   Heat the oil in a skillet and saute the onion until golden.

2. 2

   Add the mushrooms, artichokes, and stock.

3. 3

   Bring to a boil, cover lightly, reduce to a simmer and cook for about 5 minutes.

4. 4

   Add the peas, cover, and cook until tender.

5. 5

   Stir in the milk mixture, return to a boil, and cook, stirring until thickened.

6. 6

   Turn off the heat, and adjust the salt and pepper to taste.

7. 7

   Serve at once, alone or as part of a menu, with heated French bread slices or rolls on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.