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Mushroom and Artichoke Soup


Mushroom and Artichoke Soup Recipe

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
  • 3/4 cup all-purpose flour
  • 1/2 cup rice vinegar
  • 1 gallon water
  • 6 tablespoons vegetable base
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons dried thyme
  • 6 dried portabella mushrooms, softened in water
  • 3 pounds fresh mushrooms, sliced
  • 3 pounds carrots, sliced
  • 3/4 cup capers
  • 3/4 cup chopped fresh parsley
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/50 of a recipe
Amount Per Serving
Calories 102
Total Fat 4.6g
Saturated Fat 0.6g
Cholesterol 0mg
Sodium 350mg
Total Carbohydrate 13.7g
Dietary Fiber 2.6g
Sugars 2.8g
Protein 3.3g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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