Artichoke Heart Soup
From winslow1204 17 years agoIngredients
- 4 (14 ounce) cans canned quartered artichoke hearts shopping list
- 1 cup olive oil shopping list
- 3 pounds thinly sliced shallots shopping list
- 3 small red onions, chopped shopping list
- 3 cloves garlic, minced shopping list
- 3/4 cup all-purpose flour shopping list
- 1/2 cup rice vinegar shopping list
- 1 gallon water shopping list
- 6 tablespoons vegetable base shopping list
- 1 1/2 teaspoons salt shopping list
- 1/2 teaspoon ground black pepper shopping list
- 1/2 teaspoon ground cayenne pepper shopping list
- 1/2 teaspoon ground nutmeg shopping list
- 2 tablespoons dried thyme shopping list
- 6 dried portabella mushrooms, softened in water shopping list
- 3 pounds fresh mushrooms, sliced shopping list
- 3 pounds carrots, sliced shopping list
- 3/4 cup capers shopping list
- 3/4 cup chopped fresh parsley shopping list
How to make it
- Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
- Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
- Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.
- Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
- Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.
- Stir in capers and parsley, season with salt and serve.
People Who Like This Dish 4
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