For a richer flavor, use homemade vegetable broth. You can also add a splash of dry sherry or white wine along with the vinegar. Rehydrating dried mushrooms in hot water can add more umami flavor. Be sure to strain the mushroom liquid before adding it to the soup, as it can contain grit. Feel free to experiment with different types of mushrooms. Wild mushrooms such as morels or chanterelles would be excellent additions. This soup can be made ahead of time and reheated. The flavors will continue to develop over time. For a smoother soup, you can use an immersion blender to partially blend it before adding the capers and parsley.
Mushroom and Artichoke Soup
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING50 People
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VIEWS66
A symphony of earthy flavors, this vegetarian soup features the delicate heart of artichokes and the robust essence of mushrooms, simmered in a fragrant broth. It's a comforting and healthful delight.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Fiber3 g
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Protein3 g
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Saturated Fat1 g
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Sodium350 mg
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Sugar3 g
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Fat5 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Prepare the Artichokes: Using a food processor with a slicing disk (approximately 3mm), thinly slice the artichoke hearts. Set aside. (5 minutes)
02 Step
Recipe View Sauté Aromatics: In an extra-large stock pot or Dutch oven, heat olive oil over low heat. Add shallots, red onions, and garlic. Sauté gently until softened and fragrant, about 15 minutes, stirring occasionally to prevent browning. (15 minutes)
03 Step
Recipe View Create a Roux: Sprinkle flour evenly over the sautéed onions and garlic. Cook, stirring constantly, for 1 minute to form a roux. (1 minute)
04 Step
Recipe View Deglaze with Vinegar: Stir in rice vinegar, scraping up any browned bits from the bottom of the pot. Cook for about 3 minutes, allowing the vinegar to evaporate slightly. (3 minutes)
05 Step
Recipe View Simmer the Soup: Pour in vegetable broth (or water), add vegetable base (if using), salt, pepper, cayenne pepper (if using), nutmeg, thyme, and sliced artichoke hearts. Bring to a simmer, then reduce heat and cook for 25 minutes, allowing the flavors to meld. (25 minutes)
06 Step
Recipe View Add Mushrooms and Carrots: Add rehydrated porcini mushrooms (chop roughly) along with their soaking liquid (strain first to remove any grit), fresh mushrooms, and carrots. Continue to simmer for another 15 minutes, or until the carrots are tender. (15 minutes)
07 Step
Recipe View Finish and Serve: Stir in capers and fresh parsley. Taste and adjust seasoning as needed. Serve hot, garnished with additional fresh parsley.
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Clementine Brekke
Jun 7, 2025I made this soup for a dinner party, and everyone raved about it! It's definitely a crowd-pleaser.
Karli Ruecker
May 29, 2025I've made this several times, and it always turns out delicious. It's a great way to use up leftover vegetables.
Hellen Wolf
May 24, 2025I recommend using high-quality olive oil and fresh herbs for the best flavor.
Johathan Swaniawski
Apr 26, 2025I added a pinch of red pepper flakes for extra spice, and it was perfect. Thanks for the great recipe!
Luigi Abernathy
Feb 19, 2025This soup is amazing! The depth of flavor is incredible, and it's so satisfying. I especially loved the hint of nutmeg.