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

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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

102.3 calories; 3.3 g protein; 13.7 g carbohydrates; 0 mg cholesterol; 349.9 mg sodium. Full Nutrition

Reviews (19)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/29/2006
Definitely time consuming once you are done draining the artichokes and slicing all the mushrooms but oh it is so worth it! Unfortunately doesn't store well and loses most of its taste by the next meal definitely by the next morning. Read More
(20)

Most helpful critical review

Rating: 3 stars
01/25/2012
Recipe ok. Easy to make hearty ingredients bitter taste. Children will not eat. I can only eat once. Read More
(3)
26 Ratings
  • 5 star values: 16
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/28/2006
Definitely time consuming once you are done draining the artichokes and slicing all the mushrooms but oh it is so worth it! Unfortunately doesn't store well and loses most of its taste by the next meal definitely by the next morning. Read More
(20)
Rating: 5 stars
02/09/2004
I was a little apprehensive about trying this recipe because I generally only try the ones that are 5 star rated- but this one changed all that! This soup is delicious! I scaled down the servings quite a bit and it was wonderful. I cooked it for some friends and they raved about it! Great recipe! Read More
(19)
Rating: 5 stars
12/01/2004
I tasted a soup like this so I looked for and found this recipe. I made it for a party and was thrilled with the results. I made a few moderations like using chicken stock as I didn't need it to be vegetarian. It was FABULOUS!! I loved it! Read More
(14)
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Rating: 5 stars
03/30/2009
This is very good. I was not feeding 50 vegetarians so I scaled this recipe way back. As a result I ended up eyeballing a couple of the ingredients but I think I came pretty close to following it. I used grated carrot that I already had instead of chopping more - and I liked the texture it gave to the soup. I also used fresh portobellos. I often make soups for friends and family and like to make recipes that they won't make or buy. This one is going on my soup gift list. Very nice thanks! Read More
(9)
Rating: 4 stars
01/11/2010
Very good - something different. Lots of people really liked this and it is quite healthy. Hint to get a reasonable (and managable) batch size - scale recipe to 13 servings. Read More
(6)
Rating: 5 stars
10/05/2009
This is an awesome soup! I received many compliments from my coworkers when I brought it into work for my own lunch. If you make the recipe for 12 servings you use a whole 14oz can of artichokes. Waste not want not. I will definitely add this too my constant rotation. I used white button shitake chantelle and fresh portabellos. When it called for the soaking water I used 2 cups of fresh water and it seemed that if I would have used more it would have been too watery. I hope this helps! Grab a big crusty baguette to go with this awesome soup.: ) Read More
(6)
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Rating: 5 stars
03/23/2006
Great recipe! I scaled it to 12 and everyone seemed to like it! I soaked the mushrooms in just enough water to cover them and I used almost 3 cubes of the vegetable base. At the beginning I feared the soup would be too chunky for spoonfuls so I made sure to cut the dried mushrooms (I substituted dried shitakes) into bite-sized pieces. It turned out to be a good soup. Read More
(5)
Rating: 5 stars
11/23/2009
this soup was amazing i altered the quantities drastically to reduce the servings used fresh portobellos and added more fresh garlic of course and it was perfect:) i'm not sure if it was the vinegar or the portobellos... but had the hint of an asian taste or zing to it and we loved it. definitely worth the effort! Read More
(5)
Rating: 5 stars
12/15/2009
It's always a risk to try a new recipe when you're feeding guests but this soup went over marvelously at a recent dinner party. I soaked the dried protabellas in approx. 8oz of hot water. For the fresh part I used a blend of shitake white oyster and baby bellas. The smalll amount of leftovers were delicious the next day. Read More
(5)
Rating: 3 stars
01/25/2012
Recipe ok. Easy to make hearty ingredients bitter taste. Children will not eat. I can only eat once. Read More
(3)