Artichoke Chowder

Directions

1. 1
   Heat the oil in a skillet and saute the onion until golden.
2. 2
   Add the mushrooms, artichokes, and stock.
3. 3
   Bring to a boil, cover lightly, reduce to a simmer and cook for about 5 minutes.
4. 4
   Add the peas, cover, and cook until tender.
5. 5
   Stir in the milk mixture, return to a boil, and cook, stirring until thickened.
6. 6
   Turn off the heat, and adjust the salt and pepper to taste.
7. 7
   Serve at once, alone or as part of a menu, with heated French bread slices or rolls on the side.