Mushroom Artichoke Soup

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.