Jack Fry's Tomato-Artichoke Soup Recipe

Combine tomatoes, artichoke hearts, milk, chicken stock and cream in a saucepan. Heat over medium heat, stirring occasionally.

Meanwhile, saute onion and seasonings in butter. Add flour slowly and cook, stirring, until mixture is golden brown.

Slowly add onion roux to artichoke mixture, stirring constantly, and cook until soup thickens.

Makes 6 to 8 servings.