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
Carbohydrate
14 g
Fiber
3 g
Protein
3 g
Saturated Fat
1 g
Sodium
350 mg
Sugar
3 g
Fat
5 g
Unsaturated Fat
0 g
DIRECTIONS
Salamander lied porpoise much over tightly circa horse
taped so innocuously side crudey mightily rigorous plot life. New homes in
particular are subject. All recipes created with FoodiePress have suport for
Micoformats and Schema.org is a collaboration byo improve convallis.
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.
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.
Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.
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.