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Export 14 ingredients for grocery delivery
Step 1
Prepare onions, carrots, celery, mushrooms and artichoke hearts.
Step 2
In a stock pot or pot large enough to hold more than 13 cups of soup, add 1/4 cup butter, green onions, carrots, and celery. Cook until they start to caramelize.
Step 3
Then, add the mushrooms and cook for six more minutes.
Step 4
Add bay leaf, thyme, oregano, cayenne pepper, chicken broth and artichoke hearts. Stir to combine and simmer for 30 minutes.
Step 5
In another pot, melt the remaining butter (6 tablespoons), over low heat. Add the flour and mix with a whisk until thickened.
Step 6
Slowly add the heavy cream. Cook over low heat, stirring with a whisk until thickened.
Step 7
When vegetables are ready, add the cream mixture to the vegetable mixture. Stir to combine.
Step 8
Add salt and pepper to taste. Stir to combine. Remove the bay leaf and discard. Soup will thicken as it cools.
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