1 medium onions, chopped

2 cloves garlic, chopped

1 cucumbers, peeled, seeded, and chopped

1 (13-oz.) cans of artichokes, chopped

4 green onions, chopped

1 bunches asparagus, chopped

½ lb. chicken tenders, cut into small chunks

One 10 oz.) packages button mushrooms, quartered

3 C. chicken broth

½ C. heavy cream

2 T. lemon juice

Salt and pepper

 

In a large stock pot, melt butter over medium high heat. Add the onion, garlic, cucumber, artichokes, green onions, and asparagus. Cook until soft, about 20 minutes. Add the chicken, mushrooms, and broth, and bring to a boil. Cook for another 20 minutes.  Remove from heat, and add half of the cream and the lemon juice. In batches, puree soup mixture in blender until smooth. Add soup back to pot. Return to a boil to warm through and stir in remaining cream. Add salt and pepper to taste.

 

 

Yield:

Calories:

Fat:

Fiber: