Ingredients

　　Two 13 3/4-ounce cans artichoke hearts, chopped

　　1 1/2 cups chicken stock

　　1 cup chopped onion

　　4 tablespoons (1/2 stick) butter

　　One 10 3/4-ounce can condensed cream of mushroom soup

　　1/3 cup heavy cream

　　Salt and pepper to taste

　　Bring artichokes and chicken stock to a boil. In a saucepan, sauté onion in butter and add to mixture. Gradually add mushroom soup to desired thickness. Slowly add cream, stirring constantly. Remove from heat. Add salt and pepper.

　　Paula Deen's Kitchen Classics