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Step 1- Sauté in ¼ c. butter/margarine-
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½ c. chopped green onions
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2 stalks celery, diced
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2 carrots peeled and diced
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Step 2 - Add to above and simmer until vegetables are just tender-
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4 c. chicken broth
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1- 14 oz. can of artichoke hearts, drained and sliced
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1 small carton fresh mushrooms, sliced
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1 bay leaf
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½ tsp. ground thyme
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½ tsp. ground oregano
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1/8 tsp. cayenne pepper
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