Mushroom and Artichoke Soup Recipe -
Mushroom and Artichoke Soup Recipe

Mushroom and Artichoke Soup

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"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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Ingredients Edit and Save

Original recipe makes 50 plus servings Change Servings


  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 More Reviews

Most Helpful Positive Review
Oct 28, 2006

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.

Most Helpful Critical Review
Jan 25, 2012

Recipe ok. Easy to make, hearty ingredients, bitter taste. Children will not eat. I can only eat once.

Feb 09, 2004

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!

Dec 01, 2004

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!

Mar 30, 2009

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!

Jan 11, 2010

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.

Dec 15, 2009

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.

Nov 23, 2009

this soup was amazing, i altered the quantities drastically to reduce the servings, used fresh portobellos and added more fresh garlic of course and it was perfect :) i'm not sure if it was the vinegar or the portobellos... but had the hint of an asian taste or zing to it and we loved it. definitely worth the effort!


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  • Calories
  • 102 kcal
  • 5%
  • Carbohydrates
  • 13.7 g
  • 4%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 2.6 g
  • 11%
  • Protein
  • 3.3 g
  • 7%
  • Sodium
  • 350 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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