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Mushroom and Artichoke Soup
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Feed a crowd of 50 vegetarians with this abundant and flavorful artichoke and mushroom soup, perfect for large gatherings.
Ingredients:
  • 4 (14 ounce) cans canned quartered artichoke hearts
  • 1 cup olive oil
  • 3 pounds thinly sliced shallots
  • 3 small red onions, chopped
  • 0.75 cup all-purpose flour
  • 0.5 cup rice vinegar
  • 1 gallon water
  • 6 tablespoons vegetable base
  • 1.5 teaspoons salt
  • 0.5 teaspoon ground black pepper
  • 0.5 teaspoon ground cayenne pepper
  • 0.5 teaspoon ground nutmeg
  • 2 tablespoons dried thyme
  • 6 dried portabella mushrooms, softened in water
  • 3 pounds fresh mushrooms, sliced
  • 3 pounds carrots, sliced
  • 0.75 cup capers
  • 0.75 cup chopped fresh parsley
Instructions:
  • Thinly slice the artichokes in a food processor using a 3 millimeter slicing disk. Set aside for later use.
  • In a large stockpot, sauté onions, garlic, and shallots in olive oil over low heat for 15 minutes.
  • Sprinkle flour over onions and sauté for 1 minute. Next, stir in vinegar and cook for about 3 minutes until it has evaporated.
  • Combine water, vegetable base, salt, pepper, cayenne, nutmeg, thyme, and sliced artichokes in a pot, then simmer for 25 minutes.
  • Combine the rehydrated dried mushrooms, their soaking liquid, fresh mushrooms, and carrots in the pot. Simmer for 15 minutes.
  • Mix in tangy capers and fragrant parsley, season with a touch of salt, and present beautifully.

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