1 lb fresh brown mushrooms, sliced
1 lb shitake mushrooms, stemmed and sliced
1 c thinly sliced shallots
2 large carrots, sliced
1/4 c butter
3 Tbls flour
1/2 tsp thyme
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1/4 tsp crushed red pepper
3 1/2 c chicken broth
2 14-oz cans artichoke hearts, drained and quartered
1/4 c sun-dried tomatoes, chopped
1 bay leaf
1 c half-n-half
In large skillet cook mushrooms, shallots and carrots in butter for about 15 minutes. Stir in flour, thyme, garlic powder, salt and peppers. Add broth. Cook and stire until soup is slightly thickened. Stire in artichokes, tomatoes and bay leaf. Simmer, covred for at least 15 minutes. Stir in half-n-half, heat through. discard baby leaf. Serve.