Soup:

• 2 tablespoons olive oil
• 8 tablespoons unsalted butter, divided
• 2 cups finely diced yellow onion (2 onions)
• 2 cups diced carrots, peeled (4 to 5 carrots)
• 2 cups finely diced celery (4 to 5 stalks)
• 1 (8-ounce) package mushrooms, sliced 1/4-inch thick
• 1 tablespoon minced garlic
• Salt and pepper, to taste
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf (optional)
• 1 (32-ounce) container chicken broth (4 cups)
• 13 to 14 ounces artichokes, drained and coarsely chopped

Roux:

• 1/2 cup flour
• 1–1/2 cups whole milk
• 1/2 cup heavy cream
• Fresh thyme, for serving (optional)
• Hearty buttered bread, for serving (optional)