Best Artichoke And Mushroom Soup Recipes

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MUSHROOM AND ARTICHOKE SOUP



Mushroom and Artichoke Soup image

I make this soup for a local health cafe. This recipe is hearty, filled with flavor, and a vegetarian's delight.

Provided by Lori Policastro

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Yield 50

Number Of Ingredients 19

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
¾ cup all-purpose flour
½ cup rice vinegar
1 gallon water
6 tablespoons vegetable base
1 ½ teaspoons salt
½ teaspoon ground black pepper
½ teaspoon ground cayenne pepper
½ teaspoon ground nutmeg
2 tablespoons dried thyme
6 dried portabella mushrooms, softened in water
3 pounds fresh mushrooms, sliced
3 pounds carrots, sliced
¾ cup capers
¾ cup chopped fresh parsley

Steps:

  • 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.

Nutrition Facts : Calories 102.3 calories, Carbohydrate 13.7 g, Fat 4.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 349.9 mg, Sugar 2.8 g

CREAM OF ARTICHOKE AND MUSHROOM SOUP



Cream of Artichoke and Mushroom Soup image

The marriage of these two vegetables is as exquisite as it sounds--a rich flavor and a velvety texture. The best part is that it only has a handful of ingredients, is easy to make and takes less than 30 minutes.

Provided by Marla Swoffer

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 (14 ounce) can artichoke hearts
8 ounces mushrooms
1 bunch green onion
5 tablespoons butter
5 tablespoons flour
2 cups half-and-half cream
2 cups chicken broth
1/2 teaspoon salt
black pepper or cayenne (optional)

Steps:

  • Drain artichoke hearts and chop into small pieces.
  • Set aside.
  • Thinly slice mushrooms.
  • Finely chop green onion, including tops.
  • Melt butter in a large saucepan.
  • Saute onions and mushrooms for about 5 minutes.
  • Stir in flour.
  • Cook slowly for two minutes, stirring constantly.
  • Slowly add broth, then half and half.
  • Heat very slowly, stirring constantly until thickened.
  • Stir in artichokes and seasonings.

ARTICHOKE AND MUSHROOM SOUP



Artichoke and mushroom soup image

A very tasty and comforting soup with a creamy texture (but without any added cream!)

Provided by davidnunn1

Time 1h

Yield Serves 4

Number Of Ingredients 10

500 g Jerusalem artichokes, peeled and sliced
250 g mushrooms, sliced
1 medium onion, chopped
2 garlic cloves, crushed
2 sticks celery, chopped
1.5 tsp thyme
25g butter or cooking margarine
1 tbs olive oil
750 ml vegetable stock (eg Buillon)
salt and pepper to taste

Steps:

  • Heat oil and margarine/butter in saucepan and add onion, garlic and celery. Cook for a couple of minutes until softened.
  • Add mushrooms and thyme, and cook until they start to become soft.
  • Add sliced artichokes, and cook for a further 5 minutes.
  • Add stock, bring to the boil, then simmer for around 20 minutes, or until the artichokes begin to disintegrate. Add salt and pepper as required.
  • Liquidise with a hand blender and serve.

SPINACH MUSHROOM AND ARTICHOKE SOUP- FAST AND FIGURE FRIENDLY



Spinach Mushroom and Artichoke Soup- Fast and Figure Friendly image

This is something I whipped up last night in my attempt to eat healthier! This makes a soup that very thick with vegetables and leaves you feeling full and satisfied. If you want a soup that is thinner just add more broth. This would be a great soup for a brunch or dinner party as it can be completed and left to simmer until you are ready to serve.

Provided by Mamas Kitchen Hope

Categories     Spinach

Time 25m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 cups button mushrooms
10 ounces frozen chopped spinach
3 artichoke hearts (I use frozen but canned would probably be good too)
1 onion, diced
2 garlic cloves, minced
64 ounces chicken broth
2 tablespoons fresh parsley, chopped
2 cups cooked wild rice
salt and pepper
2 tablespoons parmesan cheese, grated

Steps:

  • Halve or quarter mushrooms as desired and saute in a dutch oven sprayed with nonstick spray. When mushrooms are about half done add onion. Stir often.
  • When mushrooms and onion are getting soft add garlic and saute for 1 minute. Chop artichoke hearts and spinach (if not already chopped) and add to pot. Stir to combine and cook just until heated through.
  • Add chicken broth, wild rice and parsley and bring to a boil. Reduce heat to a simmer and cook until everything is hot. Can keep on a low simmer for quite a while before serving. Would be good in a crock pot too! Top each bowl with a sprinkle of parmesan cheese.

Nutrition Facts : Calories 173.1, Fat 3, SaturatedFat 1, Cholesterol 1.5, Sodium 1281, Carbohydrate 24.7, Fiber 6.2, Sugar 3.5, Protein 14.2

CREAM OF ARTICHOKE AND MUSHROOM SOUP



Cream of Artichoke and Mushroom Soup image

You can blend with a hand blender, if you desire.

Provided by Cathy Gillespie @circlemoon8

Categories     Cream Soups

Number Of Ingredients 8

3/4 cup(s) mushrooms, chopped
2 tablespoon(s) onion, chopped
1 tablespoon(s) butter
1 tablespoon(s) flour
3 cup(s) milk
9 ounce(s) frozen artichoke hearts, thawed, chopped fine
- salt and pepper
- paprika, garnish

Steps:

  • Sauté mushrooms & onions in butter until tender, 5 minutes. Stir in flour; cook 1 minute. Stir in milk; heat to boiling. Add artichokes & simmer, 5 minutes. Season with salt and pepper. Serve sprinkled with paprika.

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Artichoke and mushroom soup is a delicious dish that blends earthy flavors of mushrooms with the slightly sweet and nutty taste of artichokes. This soup is perfect for warming you up on chilly days, and it is also a great option for vegetarians and vegans alike. This post delves into what artichoke and mushroom soup recipes entail, the benefits of the ingredients, and tips for making the perfect version of this soup.

Ingredients

Artichoke and mushroom soup recipes typically involve a range of ingredients, some of which may vary depending on the specific recipe that one decides to use. However, some essential components of this soup include:
  • Artichokes: This vegetable is the star of the recipe and its addition gives the soup a slightly sweet and nutty flavor.
  • Mushrooms: These are also fundamental to the recipe and add an earthy taste to the soup.
  • Onion and garlic: These are usually sautéed at the beginning of the recipe, adding depth to the soup's flavor.
  • Veggie stock: This is typically used as the base of the soup, and it provides a savory flavor to the recipe.
  • Herbs: Thyme, parsley, or rosemary are commonly used to add flavor and aroma to the dish.
  • Heavy cream or coconut milk: Some recipes call for heavy cream or coconut milk to add a creaminess to the soup.
  • Salt and pepper: These are used to season the soup.
  • Optional ingredients: Lemon juice, white wine, and bay leaves can also be added to the soup to enhance its flavor.

Benefits of Artichokes and Mushrooms

The artichokes and mushrooms used in this soup offer several health benefits that make it not only delicious but also nutritious. Artichokes contain antioxidants and are a good source of fiber, vitamin C, vitamin K, and folate. They also have cholesterol-lowering properties and may aid in digestion. On the other hand, mushrooms contain an impressive range of nutrients, including B vitamins, potassium, and several antioxidants. They also have anti-inflammatory properties and may boost immunity.

Tips to Consider When Making Artichoke and Mushroom Soup

There are a few tips worth noting when making artichoke and mushroom soup. These include:
  • Use fresh ingredients: It is essential to use fresh artichokes and mushrooms to achieve the best flavor and nutritional benefits in the soup.
  • Cut ingredients into even sizes: This ensures that the ingredients cook evenly and the soup has a consistent texture.
  • Don't overcook the soup: Overcooking the soup can result in the loss of the vibrant color and flavor of the vegetables. Additionally, overcooking the cream can curdle it, making the soup unappetizing.
  • Blend the soup: To achieve a creamy texture, it is crucial to blend the soup using a blender or a food processor before serving.
  • Adjust seasoning as needed: It is essential to taste the soup before serving and add any extra seasoning as needed.

Conclusion

Artichoke and mushroom soup is a delightful and nutritious vegetarian soup that is easy to prepare. With fresh ingredients, adequate seasoning, and the right tips in mind, anyone can perfect this soup. Do not hesitate to try different variations of this soup to find the one that suits your taste buds.

Valuable Tips When Making Artichoke and Mushroom Soup Recipes

1. Choose Fresh Artichokes and Mushrooms
The key to making a delicious soup is to use fresh ingredients. When it comes to artichokes, choose ones that have a vibrant green color with tight leaves. Avoid artichokes that are discolored, have brown spots, or have leaves that are starting to open up. For mushrooms, go for those that are firm and have a thin, dry skin. Avoid mushrooms that are slimy, have bruises, or have a strong odor.
2. Clean the Artichokes and Mushrooms Thoroughly
Artichokes and mushrooms can both accumulate dirt and grit, so it's important to clean them thoroughly before using them in your soup. Start by removing the tough outer leaves of the artichokes until you reach the tender, light green inner leaves. Then, trim the stem and cut off the top of the artichoke. For mushrooms, wipe them clean with a damp paper towel or a soft brush, making sure to remove any dirt or debris.
3. Use the Right Cooking Techniques
When making artichoke and mushroom soup, it's essential to use the right cooking techniques to enhance the flavors and produce a velvety texture. Begin by sautéing the mushrooms in butter or olive oil until they are caramelized and tender. This will bring out their umami-rich flavor and help to develop the base of your soup. For artichokes, you can either steam or roast them before adding them to the soup. Steaming will get rid of any bitterness, while roasting will intensify their nutty flavor.
4. Add Depth of Flavor with Herbs and Aromatics
To add depth and complexity to your artichoke and mushroom soup, use a combination of herbs and aromatics. Some classic choices include garlic, thyme, rosemary, and bay leaves. You can also use lemon zest or white wine to brighten up the flavors. Remember to tie the herbs and aromatics together with twine, so you can easily remove them from the soup before serving.
5. Blend the Soup Until Smooth
A creamy texture is the hallmark of a great artichoke and mushroom soup. To achieve this, use a blender to puree the soup until smooth. Start by blending the soup in small batches to avoid spills or burns, then pour the pureed soup back into the pot. For an even smoother texture, pass the soup through a fine mesh strainer before serving.
6. Garnish with a Variety of Toppings
Once you've made your artichoke and mushroom soup, don't forget to garnish it with a variety of toppings for added texture and flavor. Some great choices include croutons, chopped herbs, grated cheese, or a drizzle of extra-virgin olive oil. You can also top the soup with sautéed mushrooms or artichoke hearts for an extra boost of flavor.
7. Serve with Crusty Bread or a Side Salad
Artichoke and mushroom soup is a hearty and satisfying dish that pairs well with crusty bread or a side salad. A simple green salad with a lemon vinaigrette is an excellent choice to balance out the richness of the soup. For bread, consider serving slices of toasted baguette or sourdough to soak up the creamy broth.
Conclusion
By using fresh ingredients, proper cleaning techniques, the right cooking methods, and garnishing with a variety of toppings, you can create a delicious and satisfying artichoke and mushroom soup. Experiment with different herbs, spices and toppings until you find your perfect combination.

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