MARINATED MUSHROOMS & ARTICHOKES
I marinate mushrooms and artichokes in fresh tarragon, thyme and seasonings so they turn out tart, tangy and irresistible. -Marcia Doyle, Pompano, Florida
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 16 servings (1/2 cup each).
Number Of Ingredients 13
Steps:
- In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.
Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 162mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein. Diabetic Exchanges
JERUSALEM ARTICHOKE SOUP WITH WILD MUSHROOM TORTELLINI
This delicious soup recipe is courtesy of Gordon Ramsay.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 19
Steps:
- Make the pasta dough: In a small saucepan, bring 1/2 cup water and saffron to a boil. Cook until reduced by half. Strain; let cool.
- Whisk together egg yolks, eggs, and saffron reduction in a medium bowl until well combined; set aside.
- In the bowl of a food processor, place flour, salt, and olive oil; pulse to combine. With the motor running, slowly add egg mixture and pulse until the dough resembles coarse breadcrumbs (you may not need to use all the egg mixture).
- Transfer dough to a lightly floured work surface, and knead until smooth, about 5 minutes. Wrap dough in plastic wrap, and let rest 2 hours before using.
- Make the filling: Heat oil in a large skillet over medium-high heat. Add mushrooms; season with salt. Cook until golden brown. Add arugula and cook until just wilted. Transfer mixture to a paper towel-lined plate to cool. Transfer to a medium bowl and stir in pine nuts and chestnut puree; set aside.
- To roll out the pasta dough, set the rollers of a hand-cranked or electric pasta machine at their widest opening. Dust dough lightly with flour, and run it once through the machine. Fold the dough in half, pressing it down with your fingertips, and run through the machine again. Repeat this step four or five times, dusting lightly with flour if needed, until the dough is smooth and elastic.
- Now change the rollers of the pasta machine to a decreasing setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting.
- Flour a baking sheet; set aside. Cut dough into 12 rounds (3 1/2 inches each) and place 1 tablespoon of filling in the center of each round. Fold the dough in half over the filling to form a half-moon. Seal the dough around the filling, pressing the edges firmly together to seal. Bring the two pointed corners together around your finger and press to seal. Transfer tortellini to prepared baking sheet. Place in a single layer, leaving some space between them. Set aside, uncovered in the refrigerator until ready to use. Save any remaining pasta dough for another use.
- Make the soup: In a large saucepan over medium heat, add the artichokes, milk, heavy cream, and salt. Cook until artichokes are tender, about 15 minutes.
- Transfer mixture to a food processor and process until smooth. Return to saucepan and add chicken stock. Cook over medium-high until heated through.
- Bring a large pot of water to a boil. Add salt and 2 tablespoons olive oil and return to a boil. Add the tortellini and cook for 30 seconds; drain pasta and place 3 tortellini in the center of each of 4 serving bowls. Just before serving, stir butter into soup until incorporated. Pour over tortellini and serve immediately.
MUSHROOM ARTICHOKE SOUP
Make and share this Mushroom Artichoke Soup recipe from Food.com.
Provided by Valerie in Florida
Categories Low Protein
Time 40m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- In a 6 quart Dutch oven cook mushrooms, shallots, and carrots in hot butter about 15 minutes or until mushrooms are tender; stir occasionally. Stir in flour, thyme, garlic powder, 1/2 teaspoons each salt and black pepper and, if desired, crushed red pepper. Add broth all at once. Cook and stir until soup is slightly thickened and bubbly.
- Stir in artichokes, tomatoes and bay leaf. Simmer, covered, for 15 minutes. Stir in half and half; heat through. Discard bay leaf. Top with green onions.
Nutrition Facts : Calories 195.9, Fat 8.9, SaturatedFat 5, Cholesterol 21.2, Sodium 382.9, Carbohydrate 25.5, Fiber 8.9, Sugar 4.4, Protein 7.8
MUSHROOM AND ARTICHOKE SOUP
I make this soup for a local health cafe. This recipe is hearty, filled with flavor, and a vegetarian's delight.
Provided by Lori Policastro
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Onion Soup Recipes
Yield 50
Number Of Ingredients 19
Steps:
- 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.
Nutrition Facts : Calories 102.3 calories, Carbohydrate 13.7 g, Fat 4.6 g, Fiber 2.6 g, Protein 3.3 g, SaturatedFat 0.6 g, Sodium 349.9 mg, Sugar 2.8 g
CREAM OF ARTICHOKE AND MUSHROOM SOUP
The marriage of these two vegetables is as exquisite as it sounds--a rich flavor and a velvety texture. The best part is that it only has a handful of ingredients, is easy to make and takes less than 30 minutes.
Provided by Marla Swoffer
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drain artichoke hearts and chop into small pieces.
- Set aside.
- Thinly slice mushrooms.
- Finely chop green onion, including tops.
- Melt butter in a large saucepan.
- Saute onions and mushrooms for about 5 minutes.
- Stir in flour.
- Cook slowly for two minutes, stirring constantly.
- Slowly add broth, then half and half.
- Heat very slowly, stirring constantly until thickened.
- Stir in artichokes and seasonings.
CREAM OF ARTICHOKE AND MUSHROOM SOUP
You can blend with a hand blender, if you desire.
Provided by Cathy Gillespie @circlemoon8
Categories Cream Soups
Number Of Ingredients 8
Steps:
- Sauté mushrooms & onions in butter until tender, 5 minutes. Stir in flour; cook 1 minute. Stir in milk; heat to boiling. Add artichokes & simmer, 5 minutes. Season with salt and pepper. Serve sprinkled with paprika.
ARTICHOKE & CAPER CREAM SOUP
I adore the flavors of oyster mushrooms, capers and artichokes. So after experimenting with several batches, I came up with this soup. Every year I'm asked to bring it to our office Christmas party.
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter over medium-high heat. Add mushrooms. Cook and stir 4-5 minutes or until lightly browned. Add artichokes, capers and garlic. Cook and stir 4-5 minutes or until artichokes begin to brown., Meanwhile, in a large saucepan, combine broth, cream, Cognac and pepper; bring to a boil., Reserve 1 cup artichoke mixture. Transfer remaining mixture to a blender; add 3/4 cup broth mixture. Cover and process until smooth; add to remaining broth mixture. Bring to a boil. Reduce heat; simmer, uncovered, 30 minutes, stirring frequently. Add reserved artichoke mixture; heat through. Garnish with chives if desired.
Nutrition Facts :
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