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.