Although this soup requires a bit of planning and time, it is definitely worth it.  This is one of my absolute favorite recipes and it is so healthy.  I have served this at many dinner parties and people just rave about it.  It’s hard to imagine how it’s going to taste when you read the recipe, but the marinated artichoke hearts set the tone for the taste. (from The Enchanted Broccoli Forest cookbook)

1 – 6 oz jar of marinated artichoke hearts (get the good ones because this is your flavoring for the recipe).  Separate the juice (this will be the soup base) and the hearts and chop up the hearts.
1 tbsp butter
1 cup chopped onion
1 large celery stalk chopped
1/2 lb mushrooms
1 tsp salt
2 small potatoes (2-2 1/2 inch diameter) thinly sliced
1 tsp dried basil
1 tbsp flour
1 1/4 cups chicken or vegetable stock (or water)
1 cup raw (fresh or frozen) green peas
1 bunch fresh spinach – cleaned, stemmed and chopped
1 3/4 cups milk or cream (depending on how rich you want it – I always use cream YUMMY!!)

Pour the liquid from the marinated artichoke hearts into a large pot over medium heat.  Add the butter and stir until the butter melts.  Add the chopped onions and saute a few minutes until the onion is “clear”.  Add the celery, mushrooms, salt, potatoes and basil.  Saute 5-8 minutes over low heat stirring occasionally.  Gradually sprinkle in the flour, stirring constantly.  Add the stock (or water).  Stir, cover and let simmer for 15-20 (until potatoes are tender).  Add the chopped artichoke hearts, peas and spinach.  Cover and cook on low heat for another 5 minutes.  Add the milk and/or cream – do NOT let it boil after this point.  Serve and Enjoy.