Ingredients
1/4 cup butter, cubed1/3 pound fresh oyster mushrooms, coarsely chopped2 cans (14 ounces each) artichoke bottoms, drained and coarsely chopped2 tablespoons capers, rinsed and drained1 garlic clove, minced2 cans (14-1/2 ounces each) chicken broth2 cups heavy whipping cream2 tablespoons Cognac or additional chicken broth1/8 teaspoon pepperminced chives, optional
Preparation
In a large skillet, melt butter over medium-high heat. Add mushrooms. Cook and stir 4-5 minutes or until lightly browned. Add artichokes, capers and garlic. Cook and stir 4-5 minutes or until artichokes begin to brown.
Meanwhile, in a large saucepan, combine broth, cream, Cognac and pepper; bring to a boil.
Reserve 1 cup artichoke mixture. Transfer remaining mixture to a blender; add 3/4 cup broth mixture. Cover and process until smooth; add to remaining broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring frequently. Add reserved artichoke mixture; heat through. Garnish with chives if desired.
