Cream of Artichoke and Mushroom Soup - Crockpot Recipe

2 cups vegetable broth
1 package (9 ounces) frozen artichoke hearts, thawed, finely chopped
3⁄4cup 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

Per Serving:
Calories: 239% calories from fat: 46 Protein (g): 9.0 Carbohydrate (g): 23.6 Fat (g): 12.1 Saturated fat (g): 7.3 Cholesterol (mg): 43.3 Sodium (mg): 393

Exchanges:
Milk: 0.0 Vegetable: 0.0 Fruit: 0.0 Bread: 1.5 Meat: 1.0 Fat: 1.5

Combine all ingredients, except cream, cornstarch, salt, white pepper, and paprika, in crockpot; 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.