Name: Mushroom and Artichoke Soup
Yield: 50
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; 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

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

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

Directions

Place the artichokes in a food processor, slice them thinly, and set them aside. A 3 millimeter slicing disk works best for this step.
In an extra-large stock pot, saut the onions, garlic, and shallots in olive oil over low heat for 15 minutes.
Sprinkle the flour over the onions and cook for 1 minute, stirring constantly.
Stir in the vinegar and cook for approximately 3 minutes to allow the vinegar to evaporate.
Add the water, vegetable base, salt, black pepper, cayenne, nutmeg, thyme, and sliced artichokes to the pot. Let the mixture cook for 25 minutes.
Next, add the dried portabella mushrooms, including the water they soaked in, along with the fresh mushrooms and sliced carrots. Let everything cook for an additional 15 minutes.
Stir in the capers and fresh parsley, then season with additional salt if needed. Serve hot.

Nutrition Facts

Nutrition facts are based on a 2,000 calorie diet. Your daily values may vary depending on your calorie needs.

Nutrient	Per Serving	% Daily Value*
Calories	102	5%
Total Fat	5g	6%
Saturated Fat	1g	3%
Sodium	350mg	15%
Total Carbohydrate	14g	5%
Dietary Fiber	3g	9%
Total Sugars	3g
Protein	3g	7%
Vitamin C	10mg	11%
Calcium	29mg	2%
Iron	1mg	6%
Potassium	283mg	6%

Comments

Gottahavemysoupgirl

10/06/2025 01:52:54 PM

Definitely time consuming, once you are done draining the artichokes and slicing all the mushrooms but oh, it is so worth it! Unfortunately doesn't store well and loses most of its taste by the next meal, definitely by the next morning.

Erica

11/22/2009 12:58:18 PM

Good soup and healthy too! I did make some changes. I didn't have a food processor so I just cut the artichokes finely. I used the artichokes water. I skipped the shallots and capers. I didn't measure the spices and I used the whole package of the dried mushrooms (shiitake instead of portabella). I recommend breaking the dried mushrooms into 1/2 or even 1/4 pieces. Next time, I add fresh spinach. The rice vinegar gives the soup a unique taste. I scaled it down to 12, next time I'm make a bit more.

Daniel Hernandez

12/31/2016 09:20:48 PM

Made it and my roommates are jealous.

SunnyByrd

03/17/2009 08:15:48 PM

This is very good. I was not feeding 50 vegetarians, so I scaled this recipe way back. As a result, I ended up eyeballing a couple of the ingredients, but I think I came pretty close to following it. I used grated carrot that I already had instead of chopping more - and I liked the texture it gave to the soup. I also used fresh portobellos. I often make soups for friends and family, and like to make recipes that they won't make or buy. This one is going on my soup gift list. Very nice, thanks!

Stephn

11/20/2009 11:17:14 AM

this soup was amazing, i altered the quantities drastically to reduce the servings, used fresh portobellos and added more fresh garlic of course and it was perfect :) i'm not sure if it was the vinegar or the portobellos... but had the hint of an asian taste or zing to it and we loved it. definitely worth the effort!

Allrecipes Member

12/01/2004 11:49:22 AM

I tasted a soup like this, so I looked for and found this recipe. I made it for a party and was thrilled with the results. I made a few moderations like using chicken stock as I didn't need it to be vegetarian. It was FABULOUS!! I loved it!

Cas

07/07/2012 01:08:53 AM

What a lovely recipe...made it as written and everyone loved it. As a vegetarian I can only say no wonder the restaurant buys this from you!

Sarah Byrne Wade

05/09/2012 07:00:24 PM

I made it exactly as the recipe stated and then tasted it, it was good but I decided to add a touch of freshly grated ginger and some Korean Hot pepper paste for spice. Delicious! I will make this again.

momofjil

01/25/2012 09:04:28 AM

Recipe ok. Easy to make, hearty ingredients, bitter taste. Children will not eat. I can only eat once.

profit414

03/06/2011 11:10:16 AM

not so much

Tessa

01/16/2011 06:46:26 PM

This soup was absolutely phenomenal. I douldn't stop eating it.

Marcie Killian

01/11/2010 11:40:54 AM

Very good - something different. Lots of people really liked this and it is quite healthy. Hint to get a reasonable (and managable) batch size - scale recipe to 13 servings.

Kitchen Ninja

01/05/2010 05:35:58 PM

Pretty good soup. My girlfriend is a vegetarian, I am not, however we both really liked this.

RadishBeth

03/26/2009 10:10:19 AM

This soup was flavorful and memorable, and once the chopping is done there's not much work to do. This goes very well with warm, crusty bread. Next time, I'll throw in some barley, as the onion/shallot/artichoke texture left me wanting a bit more to chew on. Wonderful, though, and I will be making this again soon.

somaluna

03/19/2006 04:41:01 PM

it was tricky to try and scale this down from 50 servings, but it somehow turned out great! the recipe never said how much water to put the portabellas in so I used about 3 cups. next time i would use less because the soup seemed a bit watered down.