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.

Step: 1

Place artichokes in a food processor, slice thinly and set aside. It works well when using a 3 millimeter slicing disk.

Step: 2

Using a extra-large stock pot saute onions, garlic and shallots in olive oil and set on low. Cook for 15 minutes.

Step: 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.

Step: 4

Stir in water, vegetable base, salt, pepper, cayenne, nutmeg, thyme and sliced artichokes and cook for 25 minutes.

Step: 5

Add dried mushrooms along with the water they soaked in, fresh mushrooms and carrots. Let cook for 15 minutes.

Step: 6

Stir in capers and parsley, season with salt and serve.

Per Serving: 102 calories; protein 3.3g; carbohydrates 13.7g; fat 4.6g; sodium 349.9mg.

The word “stew” can refer to both a dish and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a tastefull water based . It’s same as to braising, but it does have a few piece of differences. The meat is chopped into few of pieces instead of being cooked all of it , and the water based material all of it covers the contents in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the ultimate comfort food, no matter the weather.