Chicken Artichoke Soup

Chicken Artichoke Soup
1 large or 2 small shallots, chopped
10 cremini mushrooms, sliced
1/2 c. butter
2/3 c. flour
32 oz. chicken stock
1 quart half and half
1 lb cooked, diced chicken
1/2 lb chopped, cooked bacon
1 jar artichoke hearts, chopped
8 oz. Swiss cheese, chopped
1 1/2 c. parmesan cheese
1 T. salt
1/2 T. freshly ground pepper
1 T. Italian Seasoning
1 t. garlic salt

Melt butter in a large pot. Sauté shallot and mushrooms, until soft. Sprinkle in flour and cook 1-2 minutes. Slowly whisk in stock. Bring to a boil and thicken. When thick, stir in chicken, artichoke hearts, bacon, cheeses and seasonings. Stir until cheese is melted. Season to taste. Serve with topping below:
1/2 c. panko
1/2 c. parmesan cheese

Combine and cook in a 400 degree oven for 8-10 minutes until browned. Sprinkle on bowl of soup right before serving.

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