Rating: 4.5 stars 4.2
25 Ratings
  • 5 star values: 15
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

I make this soup for a local health cafe. This recipe is hearty, filled with flavor, and a vegetarian's delight.

Recipe Summary

Servings:
50
Yield:
50 plus servings
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Ingredients

50
Original recipe yields 50 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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 Facts

102 calories; protein 3.3g; carbohydrates 13.7g; fat 4.6g; sodium 349.9mg. Full Nutrition
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