In a large pot or Dutch oven, I heated some oil over medium heat. Once it was hot, I added the onions, celery, and carrots, cooking them until they were nicely softened.

Next, I stirred in the mushrooms and continued to cook them until they were soft and most of the liquid had evaporated.

I then added the garlic, cooking it for just 1 minute before stirring in the thyme and cornstarch, continuing to cook for another minute to let the flavors meld together.

After that, I added the artichokes, peas, and chicken to the pot, cooking everything for 1-2 minutes.

I stirred in the onion powder and chicken stock, bringing the soup to a boil before turning the heat down to a simmer. I let the soup cook until it began to thicken, which took about 4-5 minutes.

Finally, I stirred in the half and half, cooking for another 2 minutes. I seasoned the soup with salt and pepper to taste.

To finish, I served the soup immediately, sprinkled with a bit of fresh parsley.