Italian Artichoke SoupA Cant Miss Recipe.

• 1/2 stick butter
• 1/4 cup olive oil
• 1 medium yellow onion, chopped
• 5 cloves garlic, peeled and chopped
• Three 14-ounce cans artichoke hearts, drained and coarsely chopped
• 5 1/2 cups chicken broth (three 14 1/2-ounce cans)
• 1 tablespoon chopped fresh parsley
• 1 teaspoon Italian seasoning
• 2 tablespoons stone-ground whole-wheat flour
• 1 cup water
• Grated Parmesan cheese, to garnish

1. Combine the butter and olive oil in a 3-quart saucepan over medium-high heat.
2. When the butter has melted, add the onions and garlic.
3. Saute until the onions are translucent, about 3 minutes.
4. Add the artichoke hearts, broth, parsley, and Italian seasoning.
5. Bring to a low boil, then reduce the heat to low, cover, and cook for 30 minutes.
6. In a small bowl, dissolve the flour in the water.
7. Stir the mixture into the pot, and raise the heat to medium.
8. Cook, uncovered, for about 15 minutes more, until thickened slightly.
9. Just before serving, sprinkle each bowl of soup with some Parmesan cheese.

butter, olive oil, yellow onion, garlic, three, chicken broth, parsley, italian seasoning, stoneground, water, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/italian-artichoke-soup-a-can-t-miss-recipe-391437 (may not work)