this is my new favorite soup:

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

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.