Shrimp And Artichoke Soup - cooking recipe

Ingredients

2 c. boiled shrimp (small)
1 (14 oz.) can artichoke hearts, diced fine
1 chicken bouillon cube
2 Tbsp. onion, chopped fine
1/2 c. fresh mushrooms, sliced thin
3 Tbsp. butter
1 Tbsp. flour
2 1/2 c. milk
1/2 tsp. salt
1/2 c. white wine
cayenne pepper
dash of parsley flakes

Preparation

Drain artichoke hearts, saving 1/2 cup liquid.
Heat liquid and dissolve chicken bouillon cube in it.
Set aside.
Saute onion and mushrooms in butter, stirring, until tender.
Stir in flour and cook over low heat, stirring constantly, until mixture is bubbly and light brown.
Gradually stir in bouillon mixture, wine and milk.
Cook until mixture thickens and boils.
Add shrimp, artichoke and seasonings.
Cook over low heat about 10 minutes, stirring occasionally.
Garnish with parsley flakes.
Yields 6 servings.
Cafe Bon Appetit.