Mushroom Artichoke Soup

Mushroom Artichoke Soup


25 people made this

About this recipe: A delicious vegan-friendly soup, that is packed full of vegetables, flavour and general goodness. You can serve this as a starter or with crusty bread, for a substantial meal.

Lori Policastro

Serves: 50 

  • 4 (400g) tins canned artichoke hearts, finely sliced
  • 250ml olive oil
  • 1.35kg shallots, thinly sliced
  • 3 small red onions, chopped
  • 3 cloves garlic, finely chopped
  • 100g plain flour
  • 125ml rice vinegar
  • 3.75 litres water
  • 6 vegetable stock cubes
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon ground nutmeg
  • 2 tablespoons dried thyme
  • 6 dried wild or porcini mushrooms, softened in water
  • 1.35kg fresh mushrooms, sliced
  • 1.35kg carrots, sliced
  • 100g capers
  • 50g fresh parsley, chopped

Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

  1. Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
  2. Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.
  3. Stir in water, vegetable stock cubes, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
  4. Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.
  5. Stir in capers and parsley, season with salt and serve.

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