1 cup butter
1 1/2 cups milk
1 tablespoon lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1/4 teaspoon dried rosemary
2 tablespoons white sugar
1/2 teaspoon dried minced onion
1/2 cup chopped celery
1/2 cup chopped fresh parsley
1/4 cup chopped green onions
1/4 cup chopped fresh parsley
1/4 cup chopped green onions
1/8 teaspoon salt
1 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon crushed red pepper
1 (10 ounce) can artichoke hearts, drained
Preheat oven to 350 degrees F (175 degrees C).
In a small saucepan, melt butter. Stir in milk, lemon juice, Worcestershire sauce, garlic powder, rosemary, sugar, onion, celery, parsley, green onions, parsley, green onions, salt, oregano, basil, crushed red pepper, artichoke hearts, and juice from the can of artichoke hearts. Place soup into a large saucepan and pour over soup, stirring very slightly to coat.
Cover bowl and reduce heat to simmer. Simmer 75 minutes, or until soup is very thickened.