Ingredients
1tbspolive oil
½cupyellow onions,chopped
1cupfresh mushrooms,sliced
1canartichoke hearts
2cupsvegetable stock
½cupgreen peas,fresh or frozen
¼cupflour,unbleached
2cupsevaporated skim milk
Preparation
Heat the oil in a skillet and sauté the onion until golden.
Add the mushrooms, artichokes, and stock.
Bring to a boil, cover lightly, reduce to a simmer and cook for about 5 minutes.
Add the peas, cover, and cook until tender.
Stir in the milk mixture, return to a boil, and cook, stirring until thickened.
Turn off the heat, and adjust the salt and pepper to taste.
Serve at once, alone or as part of a menu, with heated French bread slices or rolls on the side.
