4 oz. unsalted butter

1 8-oz. shitake mushrooms

3 T.  lemon infused extra virgin olive Oil

1 can artichoke hearts, drained and quartered

2 C. broccoli florets, cut tiny

1 can chicken broth

1  can cream of chicken soup plus 1/2 can water

1/2 C. dry white wine

1/2 C. heavy cream

2 C. shredded cheddar cheese

Salt and white pepper to taste

 

Brown carrots, celery and onion in butter and olive oil. Add shitake mushrooms and brown until edges of mushrooms caramelize. Add broth, soup, water, wine, artichokes and broccoli and Simmer until vegetables are tender but still crisp. Stir in cream, cheddar cheese and salt and pepper to taste. Add more All Clad Lemon Oil to taste. Simmer until you get the right medley of flavors, about 30 minutes.

 

Yield:

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Fat:

Fiber: