Paleo Artichoke Soup à la Barigoule Recipe

Ingredients

• 2 tablespoons olive oil
• 3 (9-ounce) boxes frozen artichokes, thawed and patted dry (see note)
• 12 ounces white mushrooms, wiped clean, trimmed, and sliced thin
• 1 medium leek, white and light green parts only, halved lengthwise, sliced 1/4 inch thick, and rinsed thoroughly
• 2 tablespoons unsalted butter
• 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
• 2 anchovy fillets, rinsed and minced
• 1 teaspoon minced fresh thyme leaves or 1/4 teaspoon dried
• 3 tablespoons unbleached all-purpose paleo flour
• ¼ cup dry white wine
• 3 cups low-sodium chicken broth
• 3 cups vegetable broth
• 2 parsnips, peeled and cut into 1/2-inch pieces
• 2 bay leaves
• ⅓ cup coconut cream
• 2 tablespoons minced fresh tarragon or basil leaves
• Salt and ground black pepper