Wild Mushroom Sunchoke Soup
Total Time
30 minutes
Prep Time
15 minutes
Cook Time
15 minutes
Rating
5 out of 5 stars
(8)
Ingredients
4 servings
- 1/4 cup olive oil
- 1 large onion- diced
- 8 ounces fresh mushrooms, sliced (cremini, shiitake, morels, chanterelle’s, button)
- 3 cloves garlic, rough chopped
- 1 tablespoon fresh thyme (or sage or rosemary)
- 3 cups water
- 3 cups chicken or vegetable stock
- 1/2 pound sunchokes, scrubbed, thinly sliced
- 1/2 pound potatoes (Yukon or white), thinly sliced
- 1/2 cup dried mushrooms (like shiitake or morels) or sub 1 cup more fresh mushrooms
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon soy sauce (or Braggs Liquid Aminos)
- 1/2 teaspoon white vinegar
- Drizzle of truffle oil
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Preparation
Step 1
In a large heavy bottom pot, heat oil over medium heat. Add onion and mushrooms. Saute for 6-7 minutes until golden, stirring often. Add garlic and fresh herbs, saute 1-2 minutes.
Step 2
Add stock and water, sunchokes, potatoes & dried mushrooms, salt and pepper.
Step 3
Bring to a simmer, turn heat down to low, cover, and simmer for 20 minutes.
Step 4
Check that potatoes are fork-tender.
Step 5
Working in batches, blend soup until very smooth. Use an immersion blender or regular blender. Return to a pot on the stove. Add soy and a splash vinegar. Taste, adding more salt or vinegar if needed.
Step 6
Divide among bowls and drizzle with truffle oil. Garnish with a sprig of fresh herb.
Step 7
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