Mushroom, Artichoke & Vegetable Soup Recipe

Looking for an easy Mushroom, Artichoke & Vegetable Soup recipe? Learn how to make Mushroom, Artichoke & Vegetable Soup using healthy ingredients.


Submitted by sugarfairyx

Makes 4 servings



Low-fat, low-cal soup made with gourmet mushroom blend, fresh Artichoke & vegetables in a low sodium chicken broth

Recipe Ingredients for Mushroom, Artichoke & Vegetable Soup

1 cup water
1 tbsp minced garlic
1 tbsp lemon juice
1 artichoke
2 medium potatoes
1/2 cup carrots, chopped
1/2 cup celery, chopped
4 cups low sodium chicken broth
1/4 tsp black pepper
1 1/3 oz baby bella mushrooms
1 1/3 oz oyster mushrooms
1 1/3 oz shiitake mushrooms
2 tbsp shallots, chopped
1 cup spinach

Recipe Directions for Mushroom, Artichoke & Vegetable Soup

  1. If the artichokes have little thorns on the end of the leaves, take a kitchen scissors and cut of the thorned tips of all of the leaves.

  2. Slice about 3/4 inch to an inch off the tip of the artichoke. & Pull off any smaller leaves towards the base and on the stem.

  3. Rinse the artichokes in running cold water.

  4. In a large pot with a steaming basket, put a couple inches of water, 1 tbsp of minced garlic, a little lemon juice, and a bay leaf. Add the artichoke. Cover. Bring to a boil and reduce heat to simmer. Cook for 10 minutes.

  5. Add the chopped potato and carrots. Cook for another 10 minutes.

  6. Add chopped celery. Cook for 10 minutes.

  7. Remove pot from heat, and take out the artichoke out.

  8. Pull off outer petals of the artichoke, one at a time. (these can been eaten on there own, great with a little fat free mayo & balsamic vinegar dipping sauce)

  9. Discard remaining petal. Continue until all of the petals are removed.

  10. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and return to pot.

  11. Pour the contents of the steaming basket into the pot below, keeping the water.

  12. Add mushrooms, shallots, pepper and chicken broth to the pot, cover and cook on medium heat for 10 minutes.

  13. Add Spinach, cook for 10 minutes.

Categories

Potatoes, Vegetables, Soup

Nutrition Facts
Serving Size 513.4g
Amount Per Serving
Calories
163
Calories from Fat
3
% Daily Value*
Total Fat
0.3g
0%
Saturated Fat
0.1g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
167mg
7%
Potassium
766mg
22%
Total Carbohydrates
32.3g
11%
Dietary Fiber
8.2g
33%
Sugars
4.5g
Protein
7.3g
Vitamin A 63% Vitamin C 52%
Calcium 5% Iron 16%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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