Creamy Chicken Soup with Artichokes and Mushrooms

Fixings 

• 1 tablespoon olive oil 
• 1 container diced vidalia onion 
• 2 celery stalks cleaved 
• 2 carrots cleaved 
• 1 container slashed catch mushrooms 
• 3 garlic cloves minced 
• 1 teaspoon dried thyme (I utilize Spice Islands 
• 3 tablespoons cornstarch 
• 1 container slashed solidified artichoke hearts defrosted and depleted 
• 1 container solidified peas defrosted 
• 1/2 cups cleaved cooked chicken bosom 
• 1 teaspoon onion powder 
• 4 mugs low sodium chicken stock 
• 1 container creamer 
• genuine salt and crisp ground pepper to taste 
• Cleaved parsley 

Directions 

1. In an extensive pot or dutch broiler, warm the oil over medium warmth. 
2. Include the onions, celery and carrots. Cook until mollified. Mix in the mushrooms. 
3. Cook until the point that delicate and the majority of the fluid has dissipated. 
4. Include the garlic and cook for 1 minute. 
5. Mix in the thyme and cornstarch, proceeding to cook for one more moment.
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