This is one of the best homemade mushroom soups that I have ever made. It's simple, it's vegan, and of course it's gluten free. The combination of mushrooms and artichokes is amazing. I know the temperatures outside have been brutally hot, but I love good soup anytime of the year. I find it soothing and filling. AND a bowl of this magical soup is zero Points Plus on Weight Watchers!!. I know I probably should be posting a chilled soup today. So, if it's too hot for you to eat soup right now, Pin it for the fall or winter.
When I served this soup ( before the heat wave) at a recent family dinner, my mother in law actually said that she loved it, my grand kids ages 2 and 5 ate it and asked for seconds, and there were positive comments from the rest of the gang.
Does that tell you anything? It's rare that the kids like a soup, so when my grandkids said they liked it, I knew this soup was a winner.
The recipe calls for white mushrooms and dehydrated Chinese type mushrooms ( I picked up a bag at Trader Joe's for $1.99) which creates a wonderful flavorful broth. Dried mushrooms are very concentrated and rich in flavor. If you've never used them before, they are easy to use and will enrich any recipe that calls for mushrooms. In addition, the recipe calls for some vegetable broth. ( make your own ?) The 4 cups of broth adds some flavor as well , so use a broth that you really like.
If you like mushrooms, you will like love this soup. Light and flavorful, this soup is great to serve for company or any week night dinner. If you don't mind the extra calories, add some cooked quinoa to each bowl for a heartier soup.
1 medium onion, chopped
1 package of sliced white mushrooms, cleaned
1 package of dehydrated mushrooms ( I bought mine at Trader Joe's )
1 package of fresh frozen artichokes ( I bought mine at Trader Joe's)
1/4 cup grated carrot
4 cups of good tasting vegetable broth ( I used Tabatchnecks)
Olive oil spray
Place dehydrated mushrooms in 4 cups of water and allow to sit and hydrate for at least 15 minutes or an hour.( follow directions according to package)
In a wide soup pot, saute onions and white mushrooms in olive oil spray until soft. Add the dehydrated mushrooms and the soaking water that you have soaked and hydrated an and bring to a boil.. Lower the heat and add the frozen artichokes ( you can defrost them first) and grated carrot. Add vegetable broth and cook for an additional half hour.( Soup is never an exact science, depending on how much liquid your vegetables absorb or how flavorful your vegetables are) add 1/2 cup more vegetable broth if needed or 1/2 cup water if needed.
|Dry Mushrooms soaked and hydrated ( I bought mine dry at Trader Joe's in a bag)|
|If you want to cool off with something chilled and refreshing, try my frosty watermelon cooler|
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