Cream Of Artichoke Soup

• 1/2 c. chopped green onion
• 2 carrots, sliced
• 2 ribs celery, chopped
• 1/2 c. butter, divided
• 4 c. chicken broth
• 1 (4 oz.) can sliced mushrooms
• 1 (14 oz.) can artichoke hearts, drained and sliced
• 3 Tbsp. flour
• 1 bay leaf
• 1/2 tsp. thyme
• 1/2 tsp. oregano
• 1/8 tsp. cayenne pepper
• 1 c. heavy cream
• salt and pepper

1. In large saucepan, saute onion, carrots and celery in 1/4 cup butter.
2. Add bay leaf, thyme, oregano, cayenne, broth, mushrooms and artichokes.
3. Simmer 15 to 20 minutes.
4. In small skillet, melt remaining butter over low heat.
5. Stir in flour and cook, stirring constantly, until mixture thickens.
6. Stir into artichoke mixture. Slowly add cream, salt and pepper to taste.
7. Cook 3 to 5 minutes until slightly thickened and heated through.
8. Serves 4 to 6.

green onion, carrots, celery, butter, chicken broth, mushrooms, hearts, flour, bay leaf, thyme, oregano, cayenne pepper, heavy cream, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=458951 (may not work)