Cream of Artichoke and Mushroom Soup

• 34 cup portabella mushroom, chopped
• 2 tablespoons onions, finely chopped
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 3 cups reduced-fat milk
• 14 cup instant nonfat dry milk powder
• 1 vegetable bouillon cube
• 1 (9 ounce) package frozen artichoke hearts, thawed, finely chopped
• salt and pepper
• paprika, as garnish

1. saute mushrooms and onion in butter in medium saucepan until tender, about 5 minutes.
2. Stir in flour - cook 1 minute.
3. Stir in milk, dry milk, and bouillon cube - heat to boiling stirring constantly.
4. Stir in artichoke hearts - reduce heat and simmer uncovered 5 minutes.
5. Season to taste with salt and pepper.
6. Pour soup into bowls and sprinkle with paprika.
7. Parmesan toast makes a great side item.
8. 2 slices low-carb ww bread cut diagonally in half.
9. 1/4 cup shredded parmesan cheese.
10. Sprinkle bread slices with parmesan cheese - broil 6 inches from heat until browned - 2 to 3 minutes.

portabella mushroom, onions, butter, flour, milk, milk, vegetable bouillon cube, salt, paprika

Taken from www.food.com/recipe/cream-of-artichoke-and-mushroom-soup-464194 (may not work)