Chicken-Artichoke Brie Soup

¼ cup butter or margarine

2 medium carrots, chopped (1 cup)

2 stalks celery, sliced (1 cup)

1 large onion, chopped (1 cup)

2 cloves garlic, minced

2 14-ounce cans chicken broth

½ tsp. ground white pepper

¼ tsp. salt

2 cups half-and-half, light cream or whole milk

¼ cup all-purpose flour

1 ½ cups cubed cooked chicken or turkey

1 cup whipping cream

½ of a 8- or 9-ounce can of artichoke hearts, cut into bite-size pieces

½ of a 10-ounce package frozen chopped spinach, thawed and well-drained

1 4.5 –ounce round Brie or Camembert cheese, rind removed

1. In a large saucepan, melt the butter over medium heat. Add chopped carrots, sliced celery, chopped onion and minced garlic. Cook and stir until vegetables are tender. Add the broth, white pepper and salt. Bring soup mixture to boiling, reduce he heat. Simmer the soup, uncovered, for 15 minutes.

2. In a large screw-top jar, combine the half-and half and flour. Cover and shake well until smooth; stir into soup. Cook and stir until thickened and bubbly.

3. Stir in chicken, whipping cream, artichoke hearts, spinach, and Brie. Cook and stir over medium low heat about 5 minutes more or until heated through and cheese is melted. Stir often to make sure the soup doesn’t scorch on bottom of the saucepan. Ladle warm soup into bowls and garnish with some croutons, if desired.

--------------

Yes, I think I will garnish with croutons. Thanks for another fabulous recipe, Natalie! My sis-in-law is the BEST cook!