• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Mushroom Artichoke Soup

  • 50servings
  • 75minutes
  • 102calories

Add to MenuAdd to Calendar

Source: allrecipes.co.ukReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B9, C
MineralsCopper, Natrium, Fluorine, Potassium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 (400g) tins canned artichoke hearts, finely sliced

  2. 250ml olive oil

  3. 1 1/35kg shallots, thinly sliced

  4. 3 small red onions, chopped

  5. 3 cloves garlic, finely chopped

  6. 100g plain flour

  7. 125ml rice vinegar

  8. 3 3/4 litres water

  9. 6 vegetable stock cubes

  10. 1 1/2 teaspoons salt

  11. 1/2 teaspoon ground black pepper

  12. 1/2 teaspoon ground cayenne pepper

  13. 1/2 teaspoon ground nutmeg

  14. 2 tablespoons dried thyme

  15. 6 dried wild or porcini mushrooms, softened in water

  16. 1 1/35kg fresh mushrooms, sliced

  17. 1 1/35kg carrots, sliced

  18. 100g capers

  19. 50g fresh parsley, chopped

Instructions Jump to Ingredients ↑

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

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

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

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

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

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback