Looking for a delicious and versatile vegetarian, vegan, and dairy-free soup that's perfect as a starter, snack, antipasti, or even a main meal? Look no further! This mouthwatering Mushroom and Artichoke Soup is a crowd-pleaser, serving up to 50 persons in just 45 minutes. Each bowl is brimming with flavor, offering a delightful 74 kcal per serving.
With a blend of fresh and canned ingredients, this soup is a harmonious marriage of textures and tastes. It starts with a base of thinly sliced shallots, onions, and garlic, sautéed in olive oil to release their natural sweetness. A touch of flour is added for thickness, followed by a burst of tangy rice vinegar that mellows as it evaporates. The savory broth is then infused with a medley of herbs and spices, including thyme, nutmeg, cayenne pepper, and of course, a generous pinch of salt and pepper.
But the star of the show is undoubtedly the artichoke hearts and mushrooms. Fresh artichokes are thinly sliced using a food processor for an elegant finish, while a variety of mushrooms - from portabella to button - are added to the simmering pot along with carrots for a boost of natural sweetness and color. Dried portabella mushrooms, rehydrated in water, add an extra layer of depth to the soup's already rich flavor profile.
As the soup nears completion, capers and fresh parsley are stirred in, adding a final burst of freshness and zest. The result? A hearty, comforting soup that's as beautiful as it is delicious, perfect for sharing with friends and family. So why not give this Mushroom and Artichoke Soup a try and treat yourself and your loved ones to a truly special culinary experience?
