Recipe information
Ingredients for - Mushroom and Artichoke Soup
1. Canned quartered artichoke hearts - 4 (14 ounce) cans
9. Vegetable base - 6 tablespoons
15. Dried portabella mushrooms, softened in water - 6
How to cook deliciously - Mushroom and Artichoke Soup
1. Stage
Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
2. Stage
Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
3. Stage
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. Stage
Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
5. Stage
Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.
6. Stage
Stir in capers and parsley, season with salt and serve.
