Why Make This Recipe
Mushroom and Artichoke Soup is a comforting and hearty dish that is perfect for any season. It combines the earthy flavors of mushrooms and artichokes, making it a delightful soup that warms you from the inside out. This recipe is not only delicious but also loaded with vitamins and minerals. It’s a great way to enjoy vegetables in a cozy meal. Whether you want a filling lunch or a warm dinner, this soup fits the bill. Plus, it’s easy to make and can feed a crowd!
How to Make Mushroom and Artichoke Soup
Ingredients:
- 4 (14 ounce) cans canned quartered artichoke hearts
- 1 cup olive oil
- 3 pounds thinly sliced shallots
- 3 small red onions, chopped
- 3 cloves garlic, minced
- 0.75 cup all-purpose flour
- 0.5 cup rice vinegar
- 1 gallon water
- 6 tablespoons vegetable base
- 1.5 teaspoons salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon ground cayenne pepper
- 0.5 teaspoon ground nutmeg
- 2 tablespoons dried thyme
- 6 dried portabella mushrooms, softened in water
- 3 pounds fresh mushrooms, sliced
- 3 pounds carrots, sliced
- 0.75 cup capers
- 0.75 cup chopped fresh parsley
Directions:
- Place the artichokes in a food processor and slice them thinly. Set aside.
- In a large stock pot, sauté onions, garlic, and shallots in olive oil over low heat for 15 minutes.
- Sprinkle flour over the onion mixture and cook for 1 minute. Then, stir in vinegar and cook for about 3 minutes until the vinegar evaporates.
- Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme, and the sliced artichokes. Cook this mixture for 25 minutes.
- Add the dried mushrooms along with the water they soaked in, fresh mushrooms, and carrots. Let it cook for another 15 minutes.
- Stir in capers and parsley, season with salt to your taste, and serve hot.
How to Serve Mushroom and Artichoke Soup
Serve the Mushroom and Artichoke Soup hot in bowls. You can garnish it with additional parsley for a pop of color. For a complete meal, pair it with crusty bread or a fresh salad.
How to Store Mushroom and Artichoke Soup
You can store the leftover soup in an airtight container in the refrigerator. It will keep well for about 3 to 5 days. If you want to keep it longer, freeze the soup. Make sure to cool it completely before transferring it to a freezer-safe container. It can last for up to 3 months in the freezer.
Tips to Make Mushroom and Artichoke Soup
- Make sure to wash your vegetables thoroughly to remove any dirt or grit.
- If you prefer a thicker soup, add a bit more flour or let it simmer longer.
- You can adjust the spices according to your taste. If you like it spicier, add more cayenne pepper.
- Use fresh mushrooms for a more robust flavor, but dried mushrooms add a nice depth as well.
Variation
You can add other vegetables like spinach or zucchini for extra nutrition. For a creamy version, blend a portion of the soup and mix it back into the pot, or stir in some heavy cream before serving.
FAQs
1. Can I use frozen artichoke hearts instead of canned?
Yes, you can use frozen artichoke hearts. Just make sure to thaw and drain them before adding to the soup.
2. Is this soup vegan?
Yes, this recipe is vegan as it does not contain any animal products.
3. Can I make this soup in advance?
Absolutely! This soup tastes even better the next day, as the flavors meld together over time. Just store it in the fridge and reheat when you’re ready to enjoy it.
