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Mushroom and Artichoke Soup

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."
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servings 102 cals
Serving size has been adjusted!
Original recipe yields 50 servings


  • Calories:
  • 102 kcal
  • 5%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 13.7g
  • 4%
  • Protein:
  • 3.3 g
  • 7%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  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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Read all reviews 19
  1. 26 Ratings

Most helpful positive review

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 ...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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 ...

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 serving...

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 t...

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 followin...

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.

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 articho...

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...

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...

Great recipe! I scaled it to 12, and everyone seemed to like it! I soaked the mushrooms in just enough water to cover them, and I used almost 3 cubes of the vegetable base. At the beginning, I f...

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