Wild Mushroom Artichoke Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
8 baby artichokes or 1 can of artichoke hearts8 cups of vegetable broth1/2 cup vermouth1 Tbsp Olive Oil 1 Tbsp Lemon juice4 tsp dried thyme4 bay leaves4 Tbsp unsalted butter2 1/2 pounds of mushrooms (variety of button, oyster, cremini, chanterelles and black trumpet) remove stems and slice caps8 cups water1/2 cup of white wine or white port3 white onions medium2 celery stalks2 leeks2 garlic cloves2 tsp of dried rosemary 2 tsp salt1/2 tsp of black pepper1 Tbsp of balsamic vinegar
combine artichoke, broth, vermouth, olive oil, thyme, and bay leaves bring to a boil. simmer for 15 minutes until artichokes are tender. remove the artichokes. reserve 4 cups of stock. when the artichokes are cool cut them into quarters.
melt half the butter in a soup pot add a few mushrooms stems until they begin to wilt/sweat. Add water, white wine, and bring to boil. Simmer 20 minutes. strain that stock and reserve 4 cups
Melt the rest of the butter add chopped celery, lees , and garlic and seat for 4 minutes. Add 2 tsp thyme, 2 bay leaves, rosemary, salt and pepper coat vegetables. add mushroom caps sliced and saute for 5 minutes.
Add artichoke and mushroom stock and bring to boil.
Add artichoke hearts.
lastly add balsamic vinegar and remove bay leaves.
Serving Size: 1 cup (8 oz) makes 10 cups
Number of Servings: 10
Recipe submitted by SparkPeople user LOELLIS.
melt half the butter in a soup pot add a few mushrooms stems until they begin to wilt/sweat. Add water, white wine, and bring to boil. Simmer 20 minutes. strain that stock and reserve 4 cups
Melt the rest of the butter add chopped celery, lees , and garlic and seat for 4 minutes. Add 2 tsp thyme, 2 bay leaves, rosemary, salt and pepper coat vegetables. add mushroom caps sliced and saute for 5 minutes.
Add artichoke and mushroom stock and bring to boil.
Add artichoke hearts.
lastly add balsamic vinegar and remove bay leaves.
Serving Size: 1 cup (8 oz) makes 10 cups
Number of Servings: 10
Recipe submitted by SparkPeople user LOELLIS.
Nutritional Info Amount Per Serving
- Calories: 147.3
- Total Fat: 6.3 g
- Cholesterol: 12.2 mg
- Sodium: 1,329.3 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 4.5 g
- Protein: 3.5 g
Member Reviews