Ingredients: 1 lb. ground hamburger, 1stick of unsalted butter (divided), 1/2 cup chopped carrots, 1/2 cup chopped celery, 1/2 cup chopped mushrooms, 1/4 cup all purpose flour, 1 cup chicken broth, 2 (8.5 oz) cans of quartered artichoke hearts,slightly chopped, 1/3 tsp. salt, 1/2 tsp. pepper, 1 T. onion flakes, 1/4 tsp. ground red pepper flakes, 1/4 tsp. dried thyme,1/4 tsp. dried oregano, 1/4 tsp. sage, 1 cup whipping cream.
Directions: Brown ground hamburger in a skillet over medium heat until brown. In another heavy skilled melt 2 T. of butter over medium heat. Add carrots, celery and mushrooms and saute until the vegetables are soft. In a sauce pan, over low heat, melt remaining butter and add flour. Create your rue by stilling constantly for 5 minutes.
Place the vegetables in the slow-cooker. Add broth, artichoke hearts (with juice) salt, pepper, onion flakes, red pepper flakes, thyme, oregano and sage. Add the meat and the rue and stir through. Cover and cook on low for 6 hours or high for 2.5 hours.
Beat cream in a small bowl until frothy. Blend into the soup just before serving; then serve immediately.
This post was linked to: Melt in your Mouth Monday on Make Ahead Meals for Busy Moms, Hunk of Meat Monday on Beyer Beware, 2 Maids a Baking on 2 Maids a Milking, Tempt My Tummy Tuesday at Blessed with Grace, Hearth N' Soul, Made from Scratch Tuesday on From Mess Hall to Bistro, It's a Blog Party, 33 Shades of Green, Trick or Treat Tuesday with Inside BruCrew Life, and NapTime Creations Tasty Tuesday Party and SoupaPalooza.