ARTICHOKE AND MUSHROOM SOUP 2 tablespoons finely chopped onion ¾ cup thinly sliced mushrooms 3 tablespoons butter 2 tablespoons flour 1 ½ cups chicken broth 2 ½ cups half and half 1 16-ounce can artichoke hearts, drained and diced Salt, cayenne pepper, and Beau Monde seasoning to taste Sauté onion and mushrooms in butter for 5 minutes. Stir in flour and cook slowly for 3 minutes. Slowly add broth and half and half. Stir with whisk over low heat to thicken. Stir in artichokes and seasonings. Ladle into bowls and garnish with finely chopped scallions or thinly sliced mushrooms. Artichokes and mushrooms-a renowned merger! Perfect with a "French Market Sandwich." FRENCH MARKET SANDWICHES 12 croissants 1 cup butter, room temperature ¼ cup prepared mustard ½ teaspoon poppy seeds 2 tablespoons finely minced onion or shallots 2 pounds shaved ham 12 slices Swiss cheese, cut to fit shape Slice croissants in half horizontally. Mix butter, mustard, poppy seeds and onion together. Spread on half of each croissant. Top with 2 ½ ounces ham and a slice of cheese. Put halves together. Wrap each sandwich in foil and warm in 325-degree oven for 15 minutes. These sandwiches may also be frozen in foil and warmed, unwrapped at 325 degrees for 25-30 minutes. 12 Servings |
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