Mushroom & Artichoke Soup

1 container mushrooms or 2 small cans sliced
1 small potato,diced
6 small or 4 large artichoke hearts chopped
2 cloves crushed garlic
1/4 cup diced onions
2 tablespoons flour
2 vegetable bouillon cubes
4 cups water
1/4 teaspoon black pepper
1 teaspoon lebanese 7 spice mix
5 cardamom pods
1/2 teaspoon ground coriander
pinch cinnamon
olive oil

to get everything set and ready, you need to lightly fry the potatoes in oil like you wound french fried this will prevent the potatoes from disintegrating in the soup. once you have done this place them on paper towels to remove excess oil.

In a pot add bit of olive oil, followed by garlic onion and mushrooms  saute on med-low heat. for 5 Min's.
Add Lebanese 7 spice mix, bouillon cubes,black pepper, coriander and cinnamon continue to saute for about 1- 2 Min's until bullion dissolves. and mushrooms have become golden.
To this add the flour, mix to incorporate. this will thicken the soup.
Add the water,potatoes,artichokes and cardamom pods , bring up to a boil then place on low heat. cover and cook for 40-45 Min's until the potatoes and vegetables are tender and the soup will appear slightly cloudy brown color.
serve up as is or with a bit of lemon or chopped cilantro.

Tip: if you don't have Lebanese 7 spice you may use all spice but use less because its much stronger in flavor. You may add heavy cream at the end or use chicken stock.This is traditionally made with braised chicken.