CookPal AI
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Mushroom and Artichoke Soup

Cost $25, save $50

Source: Recommended by CookPal

  • 60 Min
  • 50 Servings
  • $25

INGREDIENTS

  • Base 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
    • Âľ cup all-purpose flour
    • ½ cup rice vinegar
    • đź’§ 1 gallon water
    • 6 tablespoons vegetable base
    • 🧂 1 ½ teaspoons salt
    • ½ teaspoon ground black pepper
    • ½ teaspoon ground cayenne pepper
    • ½ teaspoon ground nutmeg
    • 2 tablespoons dried thyme
    • 6 dried portabella mushrooms, softened in water
    • 3 pounds fresh mushrooms, sliced
    • 🥕 3 pounds carrots, sliced
    • Âľ cup capers
    • Âľ cup chopped fresh parsley

STEPS

1

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

2

Using an extra-large stock pot, sauté onions, garlic, and shallots in olive oil on low for 15 minutes.

3

Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes to allow the vinegar to evaporate.

4

Add water, vegetable base, salt, pepper, cayenne, nutmeg, thyme, and sliced artichokes. Cook for 25 minutes.

5

Add dried mushrooms with the water they soaked in, fresh mushrooms, and carrots. Cook for 15 minutes.

6

Stir in capers and parsley, adjust seasoning, and serve hot.

NUTRIENTS

Per 1 serving

🔥

102

Calories

  • 3g
    Protein
  • 14g
    Carbs
  • 5g
    Fats

đź’ˇ Tips

For an extra boost of flavor, use homemade vegetable stock instead of water.Serve with crusty bread or a light salad for a complete meal.If reheating leftovers, add a splash of water to adjust thickness.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.