1/2 c. chopped green onion
2 carrots, peeled & sliced
2 ribs celery, chopped
1/2 c. butter, divided
1 bay leaf
1/2 tsp. thyme
1/2 tsp. oregano
1/8 tsp. cayenne pepper
4 c. chicken broth
1 (4 oz.) can sliced mushrooms, drained
1 (14 oz.) can artichoke hearts, drained & sliced
3 tbsp. all-purpose flour
1 c. heavy cream
Salt & pepper (freshly ground black) to taste

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