Mushroom and Artichoke Soup Recipe

Directions

Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.

Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.

Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.

Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.

Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.

Stir in capers and parsley, season with salt and serve.

Nutrition

Amount Per Serving (50 total)

Calories

102 cal

Fat

4.6 g

Carbs

13.7 g

Based on a 2,000 calorie diet

Reviews (18)

Rate This Recipe

SUGAREE76

Feb. 9, 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 quit..." See moree a bit, and it was wonderful. I cooked it for some friends and they raved about it! Great recipe!"

Gottahavemysoupgirl

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 m..." See moreeal, definitely by the next morning."

CYNDIBABE

Dec. 1, 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 v..." See moreegetarian. It was FABULOUS!! I loved it!"

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