MUSHROOM AND ARTICHOKE SOUP
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
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
ARTICHOKE AND MUSHROOM SOUP
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
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 & ARTICHOKE CASSEROLE
Make and share this spinach mushroom & artichoke casserole recipe from Food.com.
Provided by chia2160
Categories Vegetable
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- preheat oven to 350.
- grease 13x 9 x 2 pan.
- in skillet heat butter, onions, garlic, saute, add mushrooms, cook til soft, remove from heat put in bowl, add spinach, artichokes, cheeses, mushrooms, mix.
- mix eggs w/nutmeg in small bowl, add to mix.
- Place in casserole dish, sprinkle w/breadcrumbs.
- sprinkle w/parm cheese, bake 45-50 minutes.
PORTOBELLO ARTICHOKE SOUP
This soup has a great mix of fresh delicate flavors. It's sure to be one of your favorites too.
Provided by Jenn&Steve
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Mushroom Soup Recipes
Time 1h2m
Yield 4
Number Of Ingredients 14
Steps:
- Melt 1/4 cup butter in a large pot over medium heat. Add carrots, celery, and green onions; cook and stir until starting to brown, about 10 minutes. Stir in portobello mushrooms; cook until softened, 3 to 4 minutes.
- Pour chicken broth into the pot. Add artichoke hearts, thyme, oregano, cayenne pepper, and bay leaves. Simmer soup until flavors combine, 15 to 20 minutes.
- Melt remaining 1/4 cup butter in a small skillet over low heat. Add flour; cook and stir until a paste forms, about 1 minute. Pour in milk. Bring to a simmer and cook, stirring constantly, until thickened, about 5 minutes.
- Pour milk mixture into the soup. Stir in heavy cream slowly. Simmer until soup is slightly thickened and heated through, 3 to 5 minutes. Discard bay leaves before serving.
Nutrition Facts : Calories 559.5 calories, Carbohydrate 29.1 g, Cholesterol 150 mg, Fat 46.5 g, Fiber 6.6 g, Protein 9.7 g, SaturatedFat 28.7 g, Sodium 1931.2 mg, Sugar 5.1 g
ROASTED MUSHROOM AND SUNCHOKE BISQUE
The roasted mushrooms play off the unique sunchoke (a.k.a. Jerusalem artichoke) flavor in this simple and hearty soup.
Provided by Percy Lee Owen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.
- Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
- Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.
- Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.
Nutrition Facts : Calories 273 calories, Carbohydrate 43.5 g, Fat 9.1 g, Fiber 4.9 g, Protein 7.1 g, SaturatedFat 1.3 g, Sodium 872.4 mg, Sugar 20.1 g
MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE
If it's a stuffed artichoke, it must be Christmas! I remember the traditional holiday menu called for stuffed artichokes. Preparation was an ordeal so, as Momma grew in years and wisdom, she came up with this alternative. (it's easier to eat too) Between you and me, it tastes even better when it rests, so don't be afraid to assemble it ahead of time. It's a great vegetable casserole on its own; a vegetarian's delight. Easy to do and a real crowd pleaser ... enjoy!
Provided by Gingerbee
Categories Vegetable
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Drain artichoke liquid and slice hearts in quarters.
- Clean and slice mushrooms.
- Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
- Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
- Sprinkle with salt & pepper.
- Top with 1/4 of the breadcrumbs.
- Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
- Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
- Cover and bake in a 350 degree oven for 30 minutes.
- Remove the cover and brown the top until golden in color and serve.
CREAMY MUSHROOM-ARTICHOKE SAUCE
Make and share this Creamy Mushroom-Artichoke Sauce recipe from Food.com.
Provided by Hey Jude
Categories Sauces
Time 27m
Yield 2 1/2 cups
Number Of Ingredients 10
Steps:
- Melt butter with oil in a large skillet over medium heat; add mushrooms, onion, and garlic and saute 5-7 minutes or until tender. Stir in chicken broth and cream cheese and cook, stirring constantly, 2-3 minutes or until cream cheese melts. Stir in artichoke hearts, lemon juice and red pepper. Reduce heat to low and cook 2 minutes or until mixture is hot.
Nutrition Facts : Calories 577.3, Fat 47.3, SaturatedFat 26.7, Cholesterol 124.2, Sodium 1094.5, Carbohydrate 28.5, Fiber 10.1, Sugar 5.2, Protein 17.2
MUSHROOM ARTICHOKE SOUP
Make and share this Mushroom Artichoke Soup recipe from Food.com.
Provided by Valerie in Florida
Categories Low Protein
Time 40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a 6 quart Dutch oven cook mushrooms, shallots, and carrots in hot butter about 15 minutes or until mushrooms are tender; stir occasionally. Stir in flour, thyme, garlic powder, 1/2 teaspoons each salt and black pepper and, if desired, crushed red pepper. Add broth all at once. Cook and stir until soup is slightly thickened and bubbly.
- Stir in artichokes, tomatoes and bay leaf. Simmer, covered, for 15 minutes. Stir in half and half; heat through. Discard bay leaf. Top with green onions.
Nutrition Facts : Calories 195.9, Fat 8.9, SaturatedFat 5, Cholesterol 21.2, Sodium 382.9, Carbohydrate 25.5, Fiber 8.9, Sugar 4.4, Protein 7.8
More about "mushroom and artichoke soup food"
CREAMY MUSHROOM-ARTICHOKE PASTA RECIPE - PACIFIC FOODS
From pacificfoods.com
3.5/5 (32)Category EntreesServings 4Estimated Reading Time 40 secs
- Meanwhile, in skillet set over medium heat, combine Pacific Foods Organic Cream of Mushroom Condensed Soup and 1/2 cup water over medium heat; bring to boil. Stir in artichokes and olives. Reduce heat to low; cook for 5 to 8 minutes or until thickened.
- Toss together pasta, reserved pasta water, sauce and lemon juice until linguine is well coated. Sprinkle with chives; serve with Parmesan.
CREAMY MUSHROOM ARTICHOKE SOUP - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
Estimated Reading Time 40 secs
MUSHROOM-ARTICHOKE SOUP | BETTER HOMES & GARDENS
From bhg.com
4/5 (4)Calories 172 per servingTotal Time 1 hr 20 mins
- In a 5-1/2 to 6-quart Dutch oven cook mushrooms, shallots, and carrots in hot butter about 15 minutes or until mushrooms are tender; stir occasionally. Stir in flour, thyme, garlic powder, 1/2teaspoon each salt and black pepper and, if desired, crushed red pepper. Add broth all at once. Cook and stir until soup is slightly thickened and bubbly.
- Stir in artichokes, tomatoes, and bay leaf. Simmer, covered, for 15 minutes. Stir in half-and-half; heat through. Discard bay leaf. Top with green onions. Makes 10 appetizer servings
JERUSALEM ARTICHOKE SOUP - A LIGHT LUNCH | GREEDY GOURMET
From greedygourmet.com
Reviews 5Category SoupCuisine BritishTotal Time 40 mins
- When the onion has softened after about 5 minutes, add the Jerusalem artichokes and stock and stir well.
- Bring the contents to the boil, reduce the heat and simmer gently for 20 minutes or until the butternut is soft.
MUSHROOM AND ARTICHOKE SAUCE - LUCY'S KITCHEN OF RECIPES
From lucyskitchenofrecipes.com
Servings 4Total Time 1 hr 10 minsCategory SaucesCalories 300 per serving
- Then add white wine, chicken broth and all the seasonings. Stir well and let it simmer for about 10 minutes
MUSHROOM, LEEK AND JERUSALEM ARTICHOKE SOUP - VEGAN FOODS
From foodsdictionary.com
Servings 11Category Vegan Soups, Vegetables
- Preliminary preparations:1. Cut the leek in half and cut the onions into small cubes.Peel the Jerusalem artichoke root and the celery root and grate coarsely.3.
JERUSALEM ARTICHOKE SOUP | EASY ONE-BOWL MEAL | DELICIOUS ...
From deliciouseveryday.com
5/5 (1)Total Time 50 minsCategory SoupCalories 2448 per serving
- Scrub the artichokes to remove any dirt. It's up to you whether you peel them. I've made this soup with peeled and unpeeled artichoke and prefer the artichoke to be peeled both from a color perspective and flavor-wise, as the peeled artichoke is less bitter.
- Place 2 tbsp of olive oil in a large saucepan over low heat and add the onions. Season the onions with salt and cook slowly, until soft. (Don't rush the onions by turning up the heat as the slow cooked onions are much sweeter and more flavorful.}
- Add the garlic and cook for a few minutes, until fragrant. Add the artichoke and potatoes and cook for 5 minutes before adding the vegetable stock. Season and bring to a simmer. Cook until the potato and artichoke are tender.
JERUSALEM ARTICHOKE AND PORCINI MUSHROOM SOUP RECIPE ...
From olivemagazine.com
Servings 4Total Time 40 minsCategory HealthyCalories 270 per serving
HOW TO MAKE MUSHROOM AND ARTICHOKE ... - GLORIOUS SOUP RECIPES
From glorioussouprecipes.com
Estimated Reading Time 50 secs
MUSHROOM, CHICKEN AND BARLEY SOUP RECIPE | CHATELAINE
From chatelaine.com
3.6/5 (12)Category RecipesServings 4-6Total Time 1 hr 20 mins
MUSHROOM AND ARTICHOKE SOUP - REVIEW BY BEKA - ALLRECIPES.COM
From allrecipes.com
5/5
KNEADER'S ARTICHOKE PORTABELLA SOUP. THIS IS THEIR BEST ...
From pinterest.com
Estimated Reading Time 5 mins
10 TOP-RATED ARTICHOKE SOUP RECIPES | ALLRECIPES
From allrecipes.com
Author Hayley SuggEstimated Reading Time 2 mins
CREAM OF ARTICHOKE SOUP AND MUSHROOM ... - FOOD AND …
CREAM OF ARTICHOKE AND MUSHROOM SOUP - RECIPES WIKI
From recipes.fandom.com
ARTICHOKE MUSHROOM CASSEROLE RECIPE - ALL INFORMATION ...
From therecipes.info
CREAM OF MUSHROOM SOUP RECIPE ⋮ PORTOBELLO ARTICHOKE SOUP ...
From stewsrecipes.blogspot.com
ARTICHOKE AND MUSHROOM CASSEROLE - ALL INFORMATION ABOUT ...
From therecipes.info
MUSHROOM AND ARTICHOKE SOUP RECIPE
From crecipe.com
MUSHROOM AND ARTICHOKE SOUP RECIPES
From tfrecipes.com
MUSHROOM AND ARTICHOKE SOUP WITH WALNUTS – THE BEST FREE ...
From cookingrecipedb.com
MUSHROOM AND ARTICHOKE SOUP POPULAR RECIPES - COOKING ...
From accautofinance27.blogspot.com
BEST COOKING CARROT RECIPES: MUSHROOM AND ARTICHOKE SOUP
From worldbestcarrotrecipes.blogspot.com
MUSHROOM AND ARTICHOKE SOUP - COOKEATSHARE
From cookeatshare.com
THE BEST RECIPES - MUSHROOM AND ARTICHOKE SOUP - TASTY ...
From recipesmycafe.blogspot.com
ARTICHOKE AND MUSHROOM SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
BEST RICE RECIPES BLOG: MUSHROOM AND ARTICHOKE SOUP
From ricebestbook.blogspot.com
CREAM OF ARTICHOKE AND MUSHROOM SOUP RECIPES
From tfrecipes.com
NEW MENU MUSHROOM AND ARTICHOKE SOUP ~ GOOD RECIPES
From lyndarecipescollections.blogspot.com
MUSHROOM ARTICHOKE SOUP RECIPES
From tfrecipes.com
MUSHROOM AND ARTICHOKE SOUP TASTY RECIPES - KALE SALAD
From anothersalad.blogspot.com
ARTICHOKE AND MUSHROOM SOUP RECIPE
From crecipe.com
ARTICHOKE AND MUSHROOM SOUP RECIPES
ARTICHOKE AND MUSHROOM SOUP - CRECIPE.COM
From crecipe.com
CREAM OF MUSHROOM ARTICHOKE SOUP RECIPES
From tfrecipes.com
MUSHROOM AND ARTICHOKE SOUP - PLAIN.RECIPES
From plain.recipes
MUSHROOM AND ARTICHOKE SOUP - CRECIPE.COM
From crecipe.com
CABBAGE, LEEK, MUSHROOM, ARTICHOKE SOUP | NEW PARADIGM ...
From newparadigmhealthcookery.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love