A delicious vegetable filled soup with great flavor.
Prepare onions, carrots, celery, mushrooms and artichoke hearts.
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.
Then, add the mushrooms and cook for six more minutes.
Add bay leaf, thyme, oregano, cayenne pepper, chicken broth and artichoke hearts. Stir to combine and simmer for 30 minutes.
In another pot, melt the remaining butter (6 tablespoons), over low heat. Add the flour and mix with a whisk until thickened.
Slowly add the heavy cream. Cook over low heat, stirring with a whisk until thickened.
When vegetables are ready, add the cream mixture to the vegetable mixture. Stir to combine.
Add salt and pepper to taste. Stir to combine. Remove the bay leaf and discard. Soup will thicken as it cools.