Mushroom and Artichoke Soup

Mushroom and Artichoke Soup

18

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

Ingredients

{{adjustedServings}} servings 102 cals
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Original recipe yields 50 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

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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

18
  1. 25 Ratings

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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...