Cut the top and hollow out the inner part, making sure it's deep enough to hold the soup
(14 oz) can artichoke hearts
8 ounces mushrooms (I used mixed mushrooms)
3 stalks of scallions (sliced on a bias) for garnish
1 med. onion (diced)
1 medium carrots (diced)
1 stalk celery (diced)
5 T butter
5 T flour
2 cups half and half cream
2 cups chicken broth
S & P to taste
Cayenne pepper (optional)
Chop the drained artichoke hearts into small pieces. Set aside.
Chop mushrooms. Set aside.
Melt butter in a large saucepan.
Sweat onions until onions become translucent.
Add carrots, celery and mushrooms, cook for about 5 minutes.
Stir in flour to make a roux.
Slowly add broth, then half and half.
Simmer, stirring constantly until thickened.
Stir in artichokes and seasonings.
Put soup in the hollowed sourdough bread, garnish with scallions.