Just make a basic cream soup base using good chicken stock ( home made is best) then puree it with some cooked artichoke hearts, add some more artichoke hearts sliced and finish with a bit of heavy cream. Here's a recipe Cream of artichoke soup. 1 cup finely chopped onions 1/2 a stick of butter sweat the onions in the butter until translucent...add 1/3 cup flour Stir for a moment and slowly whisk in 2 cups of home made chicken stock....cook for at least 3 minutes stirring, add about 1 cup artichoke hearts ( canned is OK be sure they are not the marinated ones...I just use one can) svaing out 2 or 3 hearts for garnish. and the juice of half a lemon. Bring to a simmer and add 1/2 tsp marjoram...and 2 cups whole milk or half and half Puree and strain. Add reserve artichokes.. and serve

linda 6, my Hungarian Grandmother and my mom made the best beet soup. I don't have a recipe as everything was done from taste. I made it quite a few times, but haven't done so in a few years, so I am going by memory here! Cook 2-3 pork hocks in a soup pot filled with water and season with salt & pepper, bay leaves and some onion. Simmer slowly for about an hour or until pork hock meat is tender. Remove hocks and add sliced beets and potatoes, peeled and cut into chunks, season with salt & pepper and cook until vegies are tender. Make a batch of egg dumplings in another pot and add to the soup. Chop up the pork hock meat and add to the soup pot. Add a tablespoon or more of vinegar and sugar, temper about a cup of sour cream with the hot soup and add to the pot. If the soup is not thick enough for your taste, make a roux with flour and oil and add to the soup until a disired thickness.

I can't possibly give you a "recipe" for chicken soup....but I can give you hints. Chicken soup is only as good as the broth. To make a great chicken stock, you need to do a long slow cooking of a variety of veggies, along with chicken pieces. I use about 4 pounds of wings, cover with about 4 quarts of canned chicken broth, add a large or 2 small onions cut up with the skins, about 6 or 7 stalks of celery, with the leaves, 5 or 6 big carrots, 2 or 3 parsnips a sweet potato, cut into 4ths with the skin, several stalks of parsley, a bay leaf or 2, a T or so of kosher salt ( no cornstarch in it)...a teaspoon of pepper corns......and simmer very slowly for about 5 or 6 hours..... Cool slightly and strain through cheese cloth.....discard solids and save the broth. Sautee a chopped onion in 2 T butter Add 1/4th of a red bell pepper And 2 stalks of celery diced And 2 carrots cut into small dice. Sautee slowly until the veggies are somewhat softened. Add 2 T. flour and stir into the btter....cook a minute and slowly add a quart of the chicken broth, whisking constantly. Cook until slightly thickened.....about 2 minutes after it comes to a simmer. Whisk 3T. cornstarch with a pint of light cream and slowly add to bubbling soup.....whisking.....and cook until it has simmered for 3 minutes. Taste, correct salt and pepper seasonings, add 1 1/2 cups cooked chicken ( I sautee boneless chicken breasts and dice) and 2 oz cream cheese......and garnish with a generous amount of chopped parsley. Linda C

I think I saw that one when I Googled it. It's nice to have a recommendation from someone who has tried it. Thanks.