Artichoke and Portabella Mushroom Soup

One 14-oz can marinated artichokes, chopped
2 ribs celery, chopped
1/2 pkg (1 lb) carrots, chopped
1/2 c green onions, chopped
1/2 c butter
1 bay leaf
1/2 t thyme
1/2 t oregano
 1/8 t cayenne pepper
4 c chicken broth
2 Portabella mushroom (or use white button ones)
2 T flour
2 c half 'n' half or 1 c cream


Saute carrots, celery, and onions in 1/4 c butter for 10-15 minutes
Add mushrooms - cook 4 more minutes
Add spices, broth and artichokes


In another pan melt butter, add flour, and make a roux.  Add cream, then add to broth and mushroom mixture


Cook 20 minutes


We had this at Mary Lou and David's after Sierra's missionary farewell talk.  It is REALLY delicious!!