Vegetarian Soup
2 Cans Quartered Artichoke Hearts
1/2 Cup Olive Oil
1 lb Thinly Sliced Shallots
2 Cloves of Garlic
1/2 Cup Flour
1/4 Cup Rice Vinegar
1/2 Gal Water
3 tbs Vegetable Base
3/4 tsp Salt
1/4 tsp Ground Black Pepper
1/4 tsp Ground Cayenne Pepper
1/2 tsp Ground Nutmeg
1 tbs Dried Thyme
3 Portabella Mushrooms
1 lb Fresh Mushrooms
1 lb Sliced Carrots
1/4 Cup Capers
1/4 Cup chopped Fresh Parsley
Thinly slice artichokes and set aside
In Stock pot saute onions, garlic and shallots in olive oil and set on low. Cook 15 minutes.
Sprinkle flour over onions and cook for 1 minutes. 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. Cook for 25 minutes.
Add mushrooms and carrots. Cook for 15 minutes.
Stir in capers and parsley. Season with salt and serve.
So there is my first recipe. I will let you know how it turns out!
This sounds yummy! I'll have to try it sometime. I think I told you my sister has been trying cutting out nightshade plants (white potato, tomatoes, any sort of peppers other than peppercorns, and eggplant basically). She emailed yesterday to say she's amazed how much better she feels. I don't want to, but I think I might try it for 6 weeks or so to see what it does. This recipe would be nightshade free other than the cayenne. Thanks for sharing it!
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