Best Mushroom And Artichoke Soup Recipes

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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

Ingredients

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.