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Mushroom and Artichoke Soup

SUBMITTED BY: Lori Policastro PHOTO BY: SOMALUNA

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

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

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

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2004 by CYNDIBABE
I tasted a soup like this, so I looked for and found this recipe. I made it for a party and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 9, 2004 by SUGAREE76
I was a little apprehensive about trying this recipe because I generally only try the ones... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2006 by Gottahavemysoupgirl
Definitely time consuming, once you are done draining the artichokes and slicing all the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2006 by hobbiecook
Great recipe! I scaled it to 12, and everyone seemed to like it! I soaked the mushrooms in... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 19, 2006 by SOMALUNA
it was tricky to try and scale this down from 50 servings, but it somehow turned out great!... MORE


 
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Nutritional Information
Mushroom and Artichoke Soup

Servings Per Recipe: 50

Amount Per Serving

Calories: 104

  • Total Fat: 4.6g
  • Cholesterol: 0mg
  • Sodium: 340mg
  • Total Carbs: 14g
  •     Dietary Fiber: 2.8g
  • Protein: 3.2g

VIEW DETAILED NUTRITION

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