Artichoke and Mushroom Soup

1 small onion, chopped
1 cup mushrooms, sliced
3 TBSP. butter
2 TBSP. flour
2 cups chicken stock or broth
2 cups half and half
1 16 oz. can artichoke hearts, drained and chopped
1 tsp. salt
1/4 tsp. cayenne pepper
1/2 tsp. Cavender’s seasoning

In a medium stock pot, sauté onions and mushrooms for 6 minutes. Add flour and stir while cooking for 2 minutes. Slowly add Chicken stock or broth and then half and half stirring frequently. Reduce heat to low and using a large whisk, stir until thickened. Add artichokes, salt, cayenne pepper, and Cavender’s and stir. Serve hot.