Hearty Mushroom and Artichoke Comfort Soup

Recipe Collection: Lunch

Hearty Mushroom and Artichoke Comfort Soup is a vegetarian masterpiece that’s perfect for gatherings. This American cuisine dish is rich in flavor, featuring a medley of fresh and dried mushrooms, artichokes, and aromatic spices. Gluten-free and packed with nutrients, it’s a satisfying choice for any meal.

This soup's robust flavor profile makes it versatile for lunch or dinner, and it pairs beautifully with crusty bread or a fresh salad. Easily find this recipe on the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning. Select this recipe today and transform your cooking experience with easyChef Pro!

Overview

This Hearty Mushroom and Artichoke Comfort Soup is a delightful vegetarian dish, perfect for a large gathering. Packed with flavors from fresh and dried mushrooms, artichokes, and a blend of spices, this soup is both hearty and satisfying.

Diet Type

Vegetarian

Allergies

Gluten

Cuisine

American

Serving Size: 50

Cooking Time: 50 minutes

Ingredients

• 4 14 Ounces (oz) canned quartered artichoke hearts, packaged
• 1 Cup (c) olive oil
• 3 Pounds thinly sliced shallots, sliced
• 3 Small red onions, minced
• 3 Cloves garlic, minced
• 0.75 Cup (c) all-purpose flour
• 0.5 Cup (c) rice vinegar
• 1 Gallon water
• 6 Tablespoons (tbsp) vegetable base
• 1.5 Teaspoons (tsp) salt
• 0.5 Teaspoon (tsp) black pepper, ground
• 0.5 Teaspoon (tsp) cayenne pepper, ground
• 0.5 Teaspoon (tsp) nutmeg, ground
• 2 Tablespoons (tbsp) dried thyme
• 6 Dried portabella mushrooms, drained
• 3 Pounds fresh mushrooms, sliced
• 3 Pounds carrots, sliced
• 0.75 Cup (c) capers
• 0.75 Cup (c) fresh parsley, torn

Steps

1. Place artichokes in a food processor, slice thinly, and set aside. Use a 3-millimeter slicing disk for best results.
2. In an extra-large stock pot, sauté onions, garlic, and shallots in olive oil over low heat for 15 minutes.
3. Sprinkle flour over the onion mixture and cook for 1 minute. Stir in rice vinegar and cook for approximately 3 minutes to allow the vinegar to evaporate.
4. Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme, and sliced artichokes. Cook for 25 minutes.
5. Add dried mushrooms along with the water they soaked in, fresh mushrooms, and carrots. Let cook for an additional 15 minutes.
6. Stir in capers and parsley, season with additional salt if needed, and serve hot.

Enjoy your Hearty Mushroom and Artichoke Comfort Soup!