Mushroom Bisque With Artichoke Hearts

There is a terrific restaurant, in my little corner of Wisconsin, that serves the most delicious Mushroom Bisque. I have tried to replicate their recipe, but it is simply never the same. Rather than harassing them for the recipe, I decided to make my own version with artichoke hearts in it. And it is really good!

Mushroom Bisque

You will need:
1/4 cup unsalted butter
1/4 cup flour
1 clove garlic, crushed
1 small white onion, finely chopped
1 1/2 cups mushrooms, roughly chopped (any kind, or a mixture of different mushrooms)
2 tablespoons good white wine (I used Chardonnay)
1 cup vegetable, or chicken stock
3/4 cup cream, or half and half
1/2 cup milk
1/2 cup finely chopped canned artichoke hearts
1/2 teaspoon black pepper
1/2 teaspoon dried rosemary
1/2 teaspoon dried dill
1 teaspoon dried parsley
salt if needed

Melt butter in a soup pot. Turn heat to low, add onions and chopped garlic. Stir until translucent, about 2 minutes on low heat, careful not to burn. Lower heat to simmer, then add flour, and stir. Add mushrooms and allow flour mixture to coat it well. Add the dried herbs, pepper, white wine and stir.  Add the stock, milk, and cream. Allow soup to simmer for about 30 minutes, stirring every once in a while. Puree the soup either in a food processor in batches, or using an immersion blender. Add pureed soup back to pot on low heat, then add chopped artichoke hearts. Let sit on low heat for 10 minutes. Adjust salt if needed (I didn't need to add any). Serve warm. Enjoy!