Shrimp Primavera Soup

2 tablespoons butter or margarine
1/3 cup chopped green onions
3 tablespoons Pillsbury BEST All Purpose Flour
1/4 – 1/2 teaspoon salt
1/2 teaspoon ground thyme
1/4 teaspoon ground red pepper (cayenne)
2 14 1/2 ounce cans ready-to-serve chicken broth
1 1-pound package of Green Giant Pasta Accents Primavera Frozen Vegetables with Pasta
1 7- or I4-ounce can artichoke hearts, drained, quartered
1/2 pound fresh or frozen cooked small shrimp, thawed, shelled and de-veined
1 cup whipping cream
Garnish:
1/4 cup grated Parmesan cheese
2 tablespoons chopped green onions

Melt butter in Dutch oven or large saucepan over medium-high heat. Add 1/3 cup onions, cook and stir 3 to 4 minutes or until tender. Stir in flour, salt, thyme ground red pepper and 1/4 cup of the chicken broth; stir until smooth. Stir in remaining broth. Bring to a boil. Stir in vegetables with pasta and artichokes. Return to a boil. Reduce heat to low; simmer 3 to 5 minutes or until vegetables are crisp-tender. Stir in shrimp and cream. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally. DO NOT BOIL. Top each serving of soup with 2 teaspoons Parmesan cheese and 1 teaspoon green onions. 6 (l 1/3-cup) servings.