Cream of Artichoke and Mushroom Soup

I made the following soup for a rotation dinner this past weekend. The recipe calls for chopping the artichoke and mushrooms, but I decided to puree the soup. I also preferred it chilled. This recipe is adapted from Recipezaar.com. I also revised the serving from 4 to 12 people for the rotation dinner. This made a large batch and could have served up to 20 at a party. 

Cream of Artichoke and Mushroom Soup 

20 ounces mushrooms 

1 clove garlic, chopped 

3 bunches green onions, chopped 

1 stick butter 

1/4 olive oil 

1/2 cup flour 

6 cups chicken broth 

3 (14 ounce) cans artichoke hearts 

1-1/2 teaspoons salt 

Black pepper to taste

4 cups half and half cream 

Splash Sherry 

1/4 c. white wine 

Drain artichoke hearts and chop into small pieces. Set aside. 

Thinly slice the mushrooms. I used a food processor to finely chop the mushrooms.

Finely chop green onion, including tops. 

Melt butter in a large saucepan. Add the oil. Sauté the onions, garlic, and mushrooms for about 5 minutes.

Slowly add the flour and cook slowly for two minutes, stirring constantly. Slowly add the broth, and then the artichokes, salt and pepper. Puree the soup in batches. 

I pulled out another large pot to put the pureed soup into. 

Once done, add the half and half, sherry and wine and cook on low for 5 minutes or so.