Directions: Whisk soup into 4 cups of water, bring to a boil, reduce heat to medium and cook until desired consistency, about 10 minutes - if too thin cook a little longer, if too thick, add a little water.
Stuffed artichoke soup! Garnish with buttered, toasted bread crumbs and freshly grated Parmesan cheese!
Ingredients: REAL CHEESE (PARMESAN, ROMANO, WHITE CHEDDAR, BLUE: PASTEURIZED MILK AND CREAM, NONFAT DRY MILK, WHEY, BUTTERMILK, CULTURES, ENZYMES, SODIUM/DI-POTASSIUM/TRI-CALCIUM PHOSPHATE, CITRIC ACID, CAROB BEAN GUM, LACTIC ACID, SALT) VEGETABLE BASE (CANOLA OIL, HYDROLYZED VEGETABLE PROTEIN, ONION, SUGAR, SALT, YEAST EXTRACT, WHEAT FLOUR, SPICES), ARTICHOKE, POTATO, LEEK, SOYBEANS, CAULIFLOWER, ROASTED GARLIC, PARSLEY, LEMON, CORNSTARCH, MALTODEXTRIN, SODIUM/POTASSIUM CASEINATE, MONO/DI-GLYCERIDES, DISODIUM INOSINATE/ GUANYLATE, LECITHIN, SODIUM STEROYL, LACTYLATE, CALCIUM ALGINATE, TURMERIC, ANNOTTO EXTRACTS, MIXED TOCOPHEROLS, SPICES.
