Sunday Walk

I tried to download the pictures twice because one of the pictures is sideways for some reason on here and not on our picture file. SO DUMB! Sorry. Enjoy!

Cousins

Camden and Lincoln

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. 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. Serve with topping below:

Topping:

Ingredients:
1/2 c. panko
1/2 c. parmesan cheese

Method:

Combine and cook in a 400 degree oven for 8-10 minutes until browned. Sprinkle on bowl of soup right before serving.