mushroom and artichoke soup

Ingredients

• Servings: 50
• 4 (14 ounce) cans canned quartered artichoke hearts
• 1 cup olive oil
• 3 pounds thinly sliced shallots
• 3 small red onions, chopped
• 3 cloves garlic, minced
• 3/4 cup all-purpose flour
• 1/2 cup rice vinegar
• 1 gallon water
• 6 tablespoons vegetable base
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground nutmeg
• 2 tablespoons dried thyme
• 6 dried portabella mushrooms, softened in water
• 3 pounds fresh mushrooms, sliced
• 3 pounds carrots, sliced
• 3/4 cup capers
• 3/4 cup chopped fresh parsley

Recipe

• 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.