I make this soup for a local health cafe. This recipe is hearty, filled with flavor, and a vegetarian's delight.
Ingredients
- canned quartered artichoke hearts: 4 cans (14 ounce cans)
- olive oil: 1 cup
- shallots: 3 pound (thinly sliced)
- red onions: 3 piece (chopped)
- garlic: 3 clove (minced)
- all-purpose flour: 0.75 cup
- rice vinegar: 0.5 cup
- gallon water: 1 piece
- vegetable base: 6 Tbsp
- ½ teaspoons salt: 1 piece
- ground black pepper: 0.5 tsp
- ground cayenne pepper: 0.5 tsp
- ground nutmeg: 0.5 tsp
- thyme: 2 Tbsp (dried)
- portabella mushrooms, softened in water: 6 piece (dried)
- mushrooms: 3 pound (sliced, fresh)
- carrots: 3 pound (sliced)
- capers: 0.75 cup
- fresh parsley: 0.75 cup (chopped)
Metric Conversion
Stages of cooking
-
Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
-
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.
