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• Heat 3 tbl olive oil in a large soup pot
• When hot, add chopped onion and quartered mushrooms
• Cook until soft and beginning to brown
• Add garlic and 1/2 tsp kosher salt - cook for 1-2 minutes stirring
• Add thyme sprigs, broth and artichokes and bring to a boil
• Cover, reduce heat to low and simmer about 30 minutes until artichokes are very tender.
• Remove thyme sprigs and allow soup to cool a few minutes
• Strain solids reserving both broth and solids
• Return broth to the soup pot
• Puree solids in a food processor until fairly smooth
• Add pureed vegetables back to broth and stir to blend well
• Heat to desired temperature and serve garnishing if desired
  
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