1/4 cup cann-butter ( see our recipe )
1/2 cup chopped carrots
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/4 cup all-purpose canna-flour ( see our recipe )
2 cups chicken broth
3 (14 ounce) cans artichoke hearts, drained and cut into fourths
1 bay leaf
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon dried thyme leaves
1/4 teaspoon dried oregano
1/4 teaspoon dried sage
1 dash paprika
cup whipping cream
1Melt the canna-butter into a large saucepan over medium heat and add in the carrots, celery, onion, and mushrooms.
2Cook and stir until soft, usually about 5 minutes.
3Then go ahead and add the canna- flour and cook for another 10 minutes stirring occasionally.
4Next stir in the chicken broth, artichoke hearts, bay leaf, salt, pepper, thyme leaves, oregano leaves, sage, and paprika.
5Reduce heat and allow to simmer for around 30 minutes.
6Mix whipping cream in a bowl on medium-high speed until frothy and ad to soup and continue to cook until soup is heated through.
7Remove and discard the bay leaf, then pour the soup into a blender, filling the pitcher no more than halfway full.
8Next start the blender and using a few quick pulses get the soup moving before leaving it on to puree.
9Puree in batches until smooth and pour into a clean pot and heat for serving.