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The Best Recipes - Mushroom and Artichoke Soup - Tasty Recipes

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Mushroom and Artichoke Soup

"I make this soup for a local health cafe. This recipe is hearty, filled with flavor, and a vegetarian's delight."

Ingredients :

  • 4 (14 ounce) cans canned quartered artichoke hearts
  • 1 cup olive oil
  • 3 pounds thinly sliced shallots
  • 3 small red onions, chopped
  • 3 cloves garlic, minced
  • 3/4 cup all-purpose flour
  • 1/2 cup rice vinegar
  • 1 gallon water
  • 6 tablespoons vegetable base
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons dried thyme
  • 6 dried portabella mushrooms, softened in water
  • 3 pounds fresh mushrooms, sliced
  • 3 pounds carrots, sliced
  • 3/4 cup capers
  • 3/4 cup chopped fresh parsley

Instructions :

Prep : Cook : 50M Ready in :
  • Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
  • Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
  • Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.
  • Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
  • Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.
  • Stir in capers and parsley, season with salt and serve.

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