Recipe by Lori Policastro
"I make this soup for a local health cafe. This recipe is hearty, filled with flavor, and a vegetarian's delight."
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4 (14 ounce) cans
canned quartered artichoke hearts
thinly sliced shallots
red onions, chopped
1 1/2 teaspoons
ground black pepper
ground cayenne pepper
dried portabella mushrooms, softened in water
fresh mushrooms, sliced
chopped fresh parsley
Definitely time consuming, once you are done draining the artichokes and slicing all the mushrooms but oh, it is so worth it! Unfortunately doesn't store well and loses most of its taste by the next meal, definitely by the next morning.
Recipe ok. Easy to make, hearty ingredients, bitter taste. Children will not eat. I can only eat once.
I was a little apprehensive about trying this recipe because I generally only try the ones that are 5 star rated- but this one changed all that! This soup is delicious! I scaled down the servings quite a bit, and it was wonderful. I cooked it for some friends and they raved about it! Great recipe!
I tasted a soup like this, so I looked for and found this recipe. I made it for a party and was thrilled with the results. I made a few moderations like using chicken stock as I didn't need it to be vegetarian. It was FABULOUS!! I loved it!
This is very good. I was not feeding 50 vegetarians, so I scaled this recipe way back. As a result, I ended up eyeballing a couple of the ingredients, but I think I came pretty close to following it. I used grated carrot that I already had instead of chopping more - and I liked the texture it gave to the soup. I also used fresh portobellos. I often make soups for friends and family, and like to make recipes that they won't make or buy. This one is going on my soup gift list. Very nice, thanks!
Very good - something different. Lots of people really liked this and it is quite healthy. Hint to get a reasonable (and managable) batch size - scale recipe to 13 servings.
It's always a risk to try a new recipe when you're feeding guests, but this soup went over marvelously at a recent dinner party. I soaked the dried protabellas in approx. 8oz of hot water. For the fresh part, I used a blend of shitake, white, oyster, and baby bellas. The smalll amount of leftovers were delicious the next day.
This is an awesome soup! I received many compliments from my coworkers when I brought it into work for my own lunch. If you make the recipe for 12 servings, you use a whole 14oz can of artichokes. Waste not, want not. I will definitely add this too my constant rotation. I used white button, shitake, chantelle and fresh portabellos. When it called for the soaking water, I used 2 cups of fresh water and it seemed that if I would have used more, it would have been too watery. I hope this helps! Grab a big crusty baguette to go with this awesome soup. : )
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom and Artichoke Soup
Serving Size: 1/50 of a recipe
Servings Per Recipe: 50
Amount Per Serving
Calories from Fat: 41
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