Mushroom and Artichoke Soup

Ingredients

• 56 ounce artichoke hearts canned quartered
• 0.8 cup capers 
• 3 pounds carrots sliced
• 2 tablespoons thyme dried
• 0.8 cup flour all-purpose
• 3 pounds mushrooms fresh sliced
• 3 pounds mushrooms fresh sliced
• 0.8 cup parsley fresh chopped
• 3 cloves garlic minced
• 0.5 teaspoon ground pepper 
• 0.5 teaspoon nutmeg 
• 0.5 teaspoon pepper black
• 1 cup olive oil 
• 6  portabello mushrooms dried softened
• 3 small onion red chopped
• 0.5 cup rice vinegar 
• 1.5 teaspoons salt 
• 3 pounds shallots thinly sliced
• 6 tablespoons savory vegetable 
• 6 tablespoons savory vegetable 
• 1 gallon water 

Equipment

• food processor
• pot

Directions

1. Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.
2. Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.
3. Sprinkle flour over onions and cook for 1 minute. Stir in vinegar and cook for approximately 3 minutes, in order for vinegar to evaporate.
4. Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.
5. Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots.
6. Let cook for 15 minutes.
7. Stir in capers and parsley, season with salt and serve.