Mushroom and Artichoke Soup

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.