Portobello Artichoke Soup

• 1/2 cup butter, divided
• 2 carrots, peeled and diced
• 2 stalks celery, sliced
• 1/2 cup chopped green onions
• 2 portobello mushrooms, chopped
• 4 cups chicken broth
• 2 (14 ounce) cans artichoke hearts, drained and sliced
• 3/4 teaspoon dried thyme
• 3/4 teaspoon dried oregano
• 1/4 teaspoon ground cayenne pepper
• 2 bay leaves
• 1/4 cup all-purpose flour
• 1/2 cup milk
• 1 cup heavy whipping cream

1. Melt 1/4 cup butter in a large pot over medium heat. Add carrots, celery, and green onions; cook and stir until starting to brown, about 10 minutes. Stir in portobello mushrooms; cook until softened, 3 to 4 minutes.
2. Pour chicken broth into the pot. Add artichoke hearts, thyme, oregano, cayenne pepper, and bay leaves. Simmer soup until flavors combine, 15 to 20 minutes.
3. Melt remaining 1/4 cup butter in a small skillet over low heat. Add flour; cook and stir until a paste forms, about 1 minute. Pour in milk. Bring to a simmer and cook, stirring constantly, until thickened, about 5 minutes.
4. Pour milk mixture into the soup. Stir in heavy cream slowly. Simmer until soup is slightly thickened and heated through, 3 to 5 minutes. Discard bay leaves before serving.

butter, carrots, stalks celery, green onions, portobello mushrooms, chicken broth, hearts, thyme, oregano, ground cayenne pepper, bay leaves, allpurpose, milk, heavy whipping cream

Taken from www.allrecipes.com/recipe/255051/portobello-artichoke-soup/ (may not work)