Artichoke & Caper Cream Soup

• 1/4 cup butter, cubed
• 1/3 pound fresh oyster mushrooms, coarsely chopped
• 2 cans (14 ounces each) artichoke bottoms, drained and coarsely chopped
• 2 tablespoons capers, rinsed and drained
• 1 garlic clove, minced
• 2 cans (14-1/2 ounces each) chicken broth
• 2 cups heavy whipping cream
• 2 tablespoons Cognac or additional chicken broth
• 1/8 teaspoon pepper
• minced chives, optional

1. In a large skillet, melt butter over medium-high heat. Add mushrooms. Cook and stir 4-5 minutes or until lightly browned. Add artichokes, capers and garlic. Cook and stir 4-5 minutes or until artichokes begin to brown.
2. Meanwhile, in a large saucepan, combine broth, cream, Cognac and pepper; bring to a boil.
3. Reserve 1 cup artichoke mixture. Transfer remaining mixture to a blender; add 3/4 cup broth mixture. Cover and process until smooth; add to remaining broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring frequently. Add reserved artichoke mixture; heat through. Garnish with chives if desired.

butter, oyster mushrooms, bottoms, capers, garlic, chicken broth, heavy whipping cream, cognac, pepper, chives

Taken from www.tasteofhome.com/recipes/artichoke-caper-cream-soup/ (may not work)