Chicken Artichoke Soup

Ingredients:

•1 large or 2 small shallots, chopped

•10 cremini mushrooms, sliced

•1/2 c. butter

•2/3 c. flour

•32 oz. chicken stock

•1 quart half and half

•1 lb cooked, diced chicken

•1/2 lb chopped, cooked bacon

•1 jar artichoke hearts, chopped

•8 oz. Swiss cheese, chopped

•1 1/2 c. parmesan cheese

•1 T. salt

•1/2 T. freshly ground pepper

•1 T. Italian Seasoning

•1 t. garlic salt

Method:

Melt butter in a large pot. Sauté shallot and mushrooms, until soft. Sprinkle in flour and cook 1-2 minutes. Slowly whisk in stock and half & half. Bring to a boil and thicken. When thick, stir in chicken, artichoke hearts, bacon, cheeses and seasonings. Stir until cheese is melted. Season to taste.