Cream of Artichoke Soup
- 1 buffet-size can artichoke hearts, drained
- 1 can cream of chicken soup
- 2 cups milk
- 1 cup cream
- 2 cups chicken broth
- 1-2 bay leaves (optional, in cheese cloth)
Slice artichoke hearts crosswise; mix all ingredients. Heat just to boil. Remove bay leaves in cheese cloth just before serving. Serves 6.
By Robin from Washington, IA
March 29, 20110 found this helpful
What is buffet size?
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