Prepare the Vegetable Base

Heat olive oil and 2 tablespoons butter in a large soup pot over medium-high heat.

Add the onion, carrots, celery, mushrooms, and garlic. Season with about 1 teaspoon salt and 1 teaspoon pepper.

Cook for 8–10 minutes, stirring often, until the vegetables soften and the onions turn translucent.

Add Herbs and Broth

Sprinkle in the Italian seasoning, thyme, and oregano. Stir for 30 seconds until fragrant.

Add the bay leaf, chicken broth, and chopped artichokes. Bring the mixture to a boil, then lower the heat to a gentle simmer.

Cook uncovered for 15 minutes, stirring occasionally.

Make the Creamy Roux

While the soup simmers, melt the remaining 6 tablespoons of butter in a separate saucepan over medium heat.

Whisk in the flour to form a smooth paste and cook for 1 minute.

Gradually whisk in the milk, a little at a time, until smooth and thickened.

Add the heavy cream and continue whisking until the sauce coats the back of a spoon.

Remove from heat.

Combine and Thicken

Pour the creamy roux into the soup pot and stir well to combine.

Simmer gently for another 5–10 minutes until the soup thickens slightly and all the flavors meld together.

If the soup becomes too thick, add a splash of milk or broth to reach your desired consistency.

Taste and Serve

Remove the bay leaf and adjust seasoning with more salt and pepper if needed.

Ladle the soup into bowls and top with a sprinkle of fresh thyme or parsley.

Serve hot with buttered bread for the perfect comforting meal.