Cream of Artichoke and Mushroom Soup

Cream of Artichoke and Mushroom Soup
Shiitake or cremini mushrooms can be substituted for the portobello mush-
rooms.

4 first-course servings
2 cups vegetable broth
1 package (9 ounces) frozen artichoke hearts,
  thawed, finely chopped
3⁄4 cup chopped portobello mushrooms
2 tablespoons chopped onion
1 cup light cream or whole milk
2 tablespoons cornstarch
Salt and white pepper, to taste
Paprika, as garnish
1. Combine all ingredients, except cream, cornstarch,

salt, white pepper, and paprika, in slow cooker; cover and cook on high 3
to 4 hours. Stir in combined cream and cornstarch, stirring 2 to 3 minutes.
Season to taste with salt and white pepper. Sprinkle each bowl of soup
with paprika.