Cream of Artichoke and Mushroom Soup - Crockpot Recipe

2 cups vegetable broth
1 package (9 ounces) frozen artichoke hearts, thawed, finely chopped
3⁄4cup chopped portobello mushrooms
2 tablespoons chopped onion
1 cup light cream or whole milk
2 tablespoons cornstarch
Salt and white pepper, to taste
Paprika, as garnish

Per Serving:
Calories: 239% calories from fat: 46 Protein (g): 9.0 Carbohydrate (g): 23.6 Fat (g): 12.1 Saturated fat (g): 7.3 Cholesterol (mg): 43.3 Sodium (mg): 393

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 1.0 Fat: 1.5

Combine all ingredients, except cream, cornstarch, salt, white pepper, and paprika, in crockpot; cover and cook on high 3 to 4 hours. Stir in combined cream and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and white pepper. Sprinkle each bowl of soup with paprika.

Hot Artichoke Dip - Another Great 365 Crockpot Recipe

16 servings
1 can (15 ounces) artichoke hearts, drained,
finely chopped 4 ounces reduced-fat cream cheese, room temperature 1/2 cup each: grated Parmesan cheese, reduced-fat
mayonnaise and sour cream 1-2 teaspoons lemon juice
1 green onion, thinly sliced
2 teaspoons minced garlic Salt and cayenne pepper, to taste Dippers: assorted vegetables, bread sticks, crackers

Per Serving:
Calories: 60
% of calories from fat: 62 Fat (gm): 4.2 Saturated fat (gm): 1.6 Cholesterol (mg): 7.6 Sodium (mg): 214 Protein (gm): 2 Carbohydrate (gm): 3.7 Exchanges: Milk: 0.0 Vegetable: 1.0 Fruit: 0.0 Bread: 0.0 Meat: 0.0 Fat: 1.0

1. Place cheese in 11/2-quart crockpot; cover and cook until cheese is melted, about 30 minutes. Mix in remaining ingredients, except salt, cay¬enne pepper, and dippers; cover and cook until hot, 1 to 11/2 hours. Season to taste with salt and cayenne pepper. Serve with dippers (not included in nutritional data).

Variations
Spinach and Artichoke Dip—Make recipe as above, adding 1/2 cup well drained, thawed, frozen chopped spinach and 1/4 cup chopped roasted red pepper.
Artichoke and Shrimp Dip—Make recipe as above, adding 1/2 cup chopped shrimp and 1 to 2 tablespoons drained capers.
Hot Crab and Artichoke Dip—Make recipe as above, adding 12 ounces coarsely chopped crab and 2 tablespoons chopped pickled jalapeno chili.