Mushroom Artichoke Soup

• 1 lb fresh brown button mushroom, sliced
• 1 lb fresh shiitake mushroom, stemmed and sliced
• 1 cup thinly sliced shallot
• 2 large carrots, sliced
• 1/4 cup butter
• 3 tablespoons flour
• 1/2 teaspoon dried thyme, crushed
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes
• 2 (14 ounce) cans chicken broth
• 2 (14 ounce) cans artichoke hearts, drained and quartered
• 1/4 cup sun-dried tomato packed in oil, drained and chopped
• 1 bay leaf
• 1 cup half-and-half or 1 cup light cream
• green onion, cut into thin strips

1. In a 6 quart Dutch oven cook mushrooms, shallots, and carrots in hot butter about 15 minutes or until mushrooms are tender; stir occasionally. Stir in flour, thyme, garlic powder, 1/2 teaspoons each salt and black pepper and, if desired, crushed red pepper. Add broth all at once. Cook and stir until soup is slightly thickened and bubbly.
2. Stir in artichokes, tomatoes and bay leaf. Simmer, covered, for 15 minutes. Stir in half and half; heat through. Discard bay leaf. Top with green onions.

brown button mushroom, fresh shiitake mushroom, shallot, carrots, butter, flour, thyme, garlic powder, red pepper, chicken broth, hearts, tomato, bay leaf, light cream, green onion

Taken from www.food.com/recipe/mushroom-artichoke-soup-156530 (may not work)