1 tablespoon olive oil
1/2 cup onions, chopped
1 cup mushrooms, sliced
8 ounces canned artichokes, drained and chopped
2 cups chicken broth
1/2 cup green peas
4 tablespoons unbleached flour
2 cups evaporated skimmed milk
salt and pepper, to taste
Servings: 5
1. In a large saucepan heat the oil and saute the onions. Add the mushrooms, artichokes, and broth. Cook about 5 minutes or until tender. Add the peas.
2. Blend the flour into the evaporated milk and add to the mixture in the pan. Cook for 5 to 7 minutes or until slightly thickened. Season to taste with salt and pepper.
1/2 cup onions, chopped
1 cup mushrooms, sliced
8 ounces canned artichokes, drained and chopped
2 cups chicken broth
1/2 cup green peas
4 tablespoons unbleached flour
2 cups evaporated skimmed milk
salt and pepper, to taste
Servings: 5
1. In a large saucepan heat the oil and saute the onions. Add the mushrooms, artichokes, and broth. Cook about 5 minutes or until tender. Add the peas.
2. Blend the flour into the evaporated milk and add to the mixture in the pan. Cook for 5 to 7 minutes or until slightly thickened. Season to taste with salt and pepper.
