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Mushroom and Artichoke Soup

Mushroom and Artichoke Soup
Mushroom and Artichoke Soup requires around 45 minutes from start to finish. For 97 cents per serving, you get It is perfect for Autumn. It is a good option if you're following a dairy free diet. A mixture of onions, ground nutmeg, portabella mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

1
Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
Ingredients you will need
ArtichokeArtichoke
Equipment you will use
Food ProcessorFood Processor
2
Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
Ingredients you will need
Olive OilOlive Oil
ShallotShallot
GarlicGarlic
OnionOnion
StockStock
Equipment you will use
PotPot
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.
Ingredients you will need
VinegarVinegar
OnionOnion
All Purpose FlourAll Purpose Flour
4
Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
Ingredients you will need
ArtichokeArtichoke
VegetableVegetable
Ground Cayenne PepperGround Cayenne Pepper
NutmegNutmeg
PepperPepper
ThymeThyme
WaterWater
BaseBase
SaltSalt
5
Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots.
Ingredients you will need
Fresh MushroomsFresh Mushrooms
CarrotCarrot
WaterWater
6
Let cook for 15 minutes.
7
Stir in capers and parsley, season with salt and serve.
Ingredients you will need
ParsleyParsley
CapersCapers
SaltSalt
DifficultyExpert
Ready In45 m.
Servings50
Health Score31
Dairy FreeVeganVegetarian
DietsDairy FreeLacto Ovo Vegetarian
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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