Mushroom and Artichoke Soup

I’ve been sick the last couple of days, the kind where you are just plain passed out on the couch and drooling. So when I finally managed to peel my tired and sick body off the couch, I wanted something hot and delicious.┬áLuckily, I had a container filled with roasted mushrooms and some spare artichoke quarters languishing in a jar… so I thought… SOUP! Since I was fuzzy from sleeping 2 days straight, I put on some good music and chopped methodically while I simmered up this soup. Turns out, this is just what I needed.

Mushroom and Artichoke Soup (A little bit of this and that from the Kaprise Kitchen)

  • 2 cups of roasted mushrooms (I made mine like this), finely chopped
  • 1/2 cup of canned artichokes (the ones I had are marinated in oil and Italian spices, but plain should be just fine), finely chopped
  • 1 medium sized yellow onion, finely diced
  • 4 cloves of garlic, smashed and finely chopped
  • 2 tablespoons of butter
  • 2 tablespoons of olive oil
  • salt and pepper
  • pinch of cumin, paprika, and whatever other spices you want!
  • 1 cup of water
  1. If you haven’t already, finely chop all of the ingredients.
  2. In a pot, heat the butter and olive oil
  3. Gently stir in the onion, cooking until translucent and sweet. Add the garlic and cook for a few minutes.
  4. Stir in the mushrooms and artichokes.
  5. Add 1 cup of water and bring to a simmer
  6. Season accordingly.
  7. DONE!

Easy Peasy! This is easily made vegetarian by just using olive oil…. I ate mine with some seared scallops, but you can add or leave out protein as you see fit!


I hope you are all staying warm! It’s been freezing out here, and much to my dismay, my dog LOVES being outside in the snow and ice.



Seared Mushrooms

I was always a picky eater. Finicky too. Even if I liked something, if I wasn’t in the mood, I refused to eat it. My aunt tells me that the only thing she remembers me consistently consuming was orange juice. Anyway, despite my finicky eating, I did like vegetables. I like spinach and green beans, and I loved picking tomatoes out of the garden and eating them during the summer. I liked broccoli with cheese. I don’t remember if I liked mushrooms… but I love them now. I put them in my soup, on my pizza, and sometimes? I just eat them!

A friend told me he dislikes mushrooms because the texture and squish they make in his mouth. Understandable! But, I wonder if I made him mushrooms if he would eat them. I steam them with some wine, and then with a little pat of butter I sear the mushrooms until they develop a delicious golden brown sear. They are a little crisp, chewy and juicy on the inside. Maybe it’s just because I inherently like mushrooms, but they are delicious!

Seared Mushroom (the Kaprise Kitchen way)

  • 12 white button mushrooms, sliced
  • 1/2 cup of dry white wine
  • 1/2 teaspoon of sea salt
  • 1 tablespoon of butter
  1. In a non-stick pan, add the mushrooms. Sprinkle with salt to release the moisture in the mushrooms.
  2. Once the pan is hot, add the wine and stir, letting the mushrooms bubble in the wine
  3. Cook over high head until the liquid has been evaporated
  4. Stir in the butter, and let the mushroom sear for 3 or 4 minutes per side.
  5. Serve hot! You can sprinkle chives or a little bit of pepper if you’d like.