Artichoke & Mushroom Soup -- wow

if you don't like artichokes and mushrooms, don't read the rest of this.if you do, then try making this sometime...

• 1 package of sliced mushrooms
• 3-4 shallots, thinly sliced (like "lady of shallot"! they're onions that look just like garlic cloves)
• 2 large carrots, peeled and sliced
• 1/4 cup butter
• 3 T. flour
• 1/2 tsp. thyme
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 2 14-oz. cans broth
• 2 14-oz. cans artichoke hearts, drained & quartered
• 1/4 cup oil-packed sun-dried tomatoes, patted dry & chopped (i bet you could use a can of diced tomatoes or something instead...)
• 1 bay leaf
• 1 cup cream (or milk)

1)put first group of ingredients together in a soup pot. cook 15 minutes, stirring occasionally.

2)stir in second group of ingredients.

3)pour broth in all at once, cook & stir until thickened and bubbly (maybe 5 min.)

4)add last group of ingredients, bring to boil, cover, & simmer 15 min.

5)stir in the cream just before serving.