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    Source of Recipe


    List of Ingredients

    ½ cup butter
    ¼ cup finely chopped onion
    ¼ cup chopped celery
    ½ cup Wondra Flour
    1 (32 oz.) box organic free-range chicken broth
    2 cups half and half
    1 (14 oz.) can extra small artichoke hearts, drained, quartered
    ½ cup grated carrots
    1 ½ tsp. salt
    ¼ cup dry sherry
    2 tsp. snipped fresh tarragon


    In large saucepan, melt butter; sauté onion and celery until tender (about 5 min.). Whisk in flour, stirring 1 min. Gradually add chicken broth and bring to a boil, stirring until slightly thickened. Stir in half and half, artichokes, carrots and salt; simmer about 15 min., stirring occasionally. Stir in sherry and tarragon.




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