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Entertaining with Bluegrass Winners
Serves 8 To 10


• 1 stick (1/2 cup) butter
• 2 medium-sized white onions, thinly sliced
• 2 (28-ounce) cans diced tomatoes with juice
• 2 (14.5-ounce) cans chicken broth
• 2 (14-ounce) cans quartered artichoke hearts, packed in water
• 2 pints heavy cream
• 2 large bunches fresh basil, thinly sliced
• Salt to taste


• Melt butter on low heat; add onions; saute until transparent.

• Add diced tomatoes with juice, chicken broth and drained artichoke hearts.

• Warm the cream and add basil and then add to tomato-artichoke mixture.

• Bring soup to a low boil; add salt to taste.

• Serve either hot or cold.


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