Mushroom and Artichoke Soup

Ingredients

• 4 cans canned quartered artichoke hearts , 14 ounce
• 1 cup olive oil
• 3 pounds thinly sliced shallots
• 3 small red onions , chopped
• 3 cloves garlic , minced
• 0.75 cups all-purpose flour
• 0.5 cups rice vinegar
• 1 gallon water
• 6 tablespoons vegetable base
• 1.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons ground cayenne pepper
• 0.5 teaspoons ground nutmeg
• 2 tablespoons dried thyme
• 6 drieds portabella mushrooms , softened in water
• 3 pounds fresh mushrooms , sliced
• 3 pounds carrots , sliced
• 0.75 cups capers
• 0.75 cups chopped fresh parsley

Instructions

1. 1

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

2. 2

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

3. 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. 4

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

5. 5

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

6. 6

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