1/2 tsp crushed red pepper flakes
2 jars artichoke hearts
1 pound medium white mushrooms, quartered
1 pound Portobello mushrooms, stemmed, black gills discarded, cut into 1-inch cubes
1 medium Vidalia onion, diced
2 large carrots, peeled and diced
1 clove garlic, minced
1/4 cup unsalted butter
3 tsp all-purpose flour
1/2 tsp dried thyme
1 can chicken broth (8 oz.)
1 jar Newman's Own® Italian sausage and peppers
1 bay leaf
2 cups half and half or light cream, fat-free if preferred
1/2 cup finely chopped fresh parsley
salt and pepper, to taste
In a large stock pot, cook mushrooms, onion, carrots and garlic in hot butter until tender, stirring occasionally. Stir in flour, salt and pepper, red pepper flakes.
Add chicken broth and pasta sauce. Cook and stir until slightly thickened and bubbling. Stir in artichokes and bay leaf. Cover and simmer 15 minutes.
Stir in cream and heat through. Discard bay leaf. Stir in parsley just before serving.