Creamy Italian Artichoke Soup

Photo: Claudia Colenzo Lamascolo

Ingredients

4 cans artichoke hearts drained and put through the food processor till pureed

1 clove of minced garlic

1 can of cream of mushroom soup

1 can of cream of chicken soup

1 cup half& half

1 cup heavy cream

2 cups chicken broth

2 teaspoons salt

1 teaspoon pepper

2 tablespoons romano and parmesan grating cheese

1 stalk of celery chopped fine or through processor

1/4 teaspoon cayenne, black pepper, salt, garlic

1/2 cup Chablis or preferred white wine

2 tablespoons of melted butter or olive oil combined with

1/4 cup Italian flavored bread crumbs mix together well, set aside for topping

1 package shredded mozzarella for garnishing

Preparation

Drain artichoke hearts and rinse under hot water then puree in food processor add grating cheese. Combine soups,creams and chicken broth; stir over low heat until smooth. Add artichoke hearts, spices, wine . Heat thoroughly, garnish with buttered Italian flavored bread crumbs and mozzarella on top.