Artichoke-Mushroom Soup - cooking recipe

Ingredients

1 carton fresh mushrooms, sliced
1 can artichoke hearts, drained and cut in 1/4 pieces
2 bunches shallots, chopped
1/8 tsp. thyme
1/8 tsp. red pepper
6 bay leaves
1/2 c. melted butter or margarine
1/4 c. all-purpose flour
2 cans chicken broth
2 tsp. chopped parsley
1 c. whipping cream

Preparation

Saute shallots, thyme, mushrooms and red pepper until tender. Add bay leaves.
Add flour and stir until smooth.
Gradually add broth, then hearts and parsley.
Simmer 15 minutes.