- 2 cans artichoke hearts, drained
- 1 can cream of mushroom soup, 98% fat free
- 1 can cream of celery soup, fat free
- ⅔ cup skim or almond milk
- 1 ⅓ cup chicken or vegetable broth
- ⅓ cup dry white wine
- ¼ tsp. cayenne pepper
- Salt and pepper
- Place artichokes in food processor or blender and puree until smooth. Then combine remaining ingredients and blend until smooth.
- Place contents in a pot and cook over low heat until hot. Add salt and pepper to taste, then serve.