Mushroom and Artichoke Soup

mushroom artichoke soup1 pound of fresh cremini mushrooms,
1 pound of fresh shitake mushrooms,
2 large carrots, sliced
1/4 cup butter
½ teaspoon of dried thyme, crushed
½ teaspoon of crushed red pepper
4 cups of organic chicken broth
2 14-oz can artichoke hearts, drained and quartered
¼ cup oil packed dried tomatoes, drained and chopped
1 bay leaf
1 cup coconut cream (from milk)

Garlic salt and pepper to taste Place all ingredients in a 6-quart Dutch oven or crockpot. If using a crockpot, turn on high for 4 – 6 hours. If using a Dutch oven, place in the oven and cook at 375° for 4 hours, or cook on stovetop until tender.