Provencal artichoke soup

Serves 4

  1. 18oz frozen artichoke hearts, thawed and dried
  2. 12oz white mushrooms, sliced
  3. 1 leek, halved and sliced 1/4in thick
  4. 2tb butter
  5. 4 cloves garlic
  6. 2 anchovy filets
  7. 1tsp fresh thyme
  8. 3tb flour
  9. 4tb white wine
  10. 6 cups broth
  11. 2 parsnips, cut into 1/2in pieces
  12. 2 bay leaves
  13. 1/3 cup heavy cream
  14. 2tb basil
  • Brown artichokes for 10 minutes. Set aside.
  • Add mushrooms, cover and cook for 5 minutes. Uncover and continue cooking for 5 minutes. Add 3-4 and cook for 10 minutes. Add 5-7 for 1 minute. Add flour for 1 minute. Add wine for 1 minute. Add 10-12 and half of artichokes and simmer covered for 30-45 minutes.
  • Take off heat, add 13-14 and remaining artichokes and rest for 5 minutes. Serve.
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