Source: dLife

The artichokes make a great addition to this classic mushroom soup.

Servings

1 tbsp margarine
6 oz fresh portobello mushroom (3/4 cup )
2 tbsp fresh chopped onion
1 tbsp white all purpose flour
3 cup fat free milk
1 low sodium bouillon cube , vegetable
1 lb frozen artichokes hearts , cooked, finely chopped
1 pinch salt
1 pinch white pepper
1 pinch paprika

1 Melt margarine in a large pot. Cook mushrooms and onion until translucent, about 5 minutes.
2 Whisk in flour and cook 1 minute.
3 Mix in milk and bouillon cube and let boil. Cook 1 minute, stirring consistently.
4 Mix artichoke into soup and let simmer for 5 minutes.
5 Sprinkle with salt and pepper. When ready to serve, garnish with paprika.

Use shitake or cremini mushrooms if Portobello are not available, or use a mixture.