1 1/4 sticks unsalted butter
1/2 c. chopped carrot, onion
1/2 c. chopped celery, mushrooms
1/4 c. flour
1 c. chicken stock
2 (8 1/2 oz.) cans (drained weight), quartered artichoke hearts, reserve juice
1 bay leaf
3/4 tsp. salt
1/2 tsp. pepper
1/4 tsp. red pepper
1/4 tsp. thyme (3/4 tsp. fresh)
1/4 tsp. oregano (3/4 tsp. fresh)
1/4 tsp. sage
Pinch Hungarian sweet paprika
1 c. whipping cream

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add carrot, celery, onion, mushroom and saute until vegetables are softened and onion is translucent (about 15 minutes). Set aside.

Melt remaining butter in large stockpot over low heat. Add flour and cook, stirring constantly, 5 minutes. Stir in vegetables. Add stock in slow steady stream, stirring constantly. Add artichoke hearts with juice and all seasonings and stir. Increase heat to medium and simmer 30 minutes. Stir occasionally.

Beat cream in small bowl just until frothy. Blend into soup. Heat through. DO NOT BOIL. Discard bay leaf. Adjust seasoning. Serve immediately. Makes 4 servings.