Recipe for jerusalem artichoke soup with roasted mushrooms
A delicious and creamy soup with potatoes and Jerusalem artichokes.
The soup is mild yet full of flavor, and the butter-fried mushrooms add the finishing touch.
Ingredients
- 350 gram Jerusalem Artichokes
- 300 gram Baked Potato
- 2 pcs. Onion
- 2 cloves Garlic
- 0.5 bunch Fresh thyme
- Oil
- Butter
- 1 l Broth Chicken or Vegetable Stock
- 100 gram Whipping Cream
- Nutmeg grated
- Spices salt and pepper
- 300 gram Mushrooms preferably several types, e.g. button mushrooms, porcini mushrooms, chanterelles, and oyster mushrooms
- Butter for frying
Instructions
Soup:
- Peel and roughly chop the Jerusalem artichokes and potatoes.
- Peel and chop the onions and garlic.
- Heat a pot with butter and oil, then sauté the onions, garlic, Jerusalem artichokes, and potatoes for 2-3 minutes. They should not brown. Add thyme.
- Add the stock and let the soup simmer for about 20 minutes, or until everything is tender.
- Remove the soup from the heat and blend it with an immersion blender.
- Add cream and heat the soup to boiling point.
- Season the soup with salt, pepper, and grated nutmeg.
Butter-Fried Mushrooms:
- Start by cleaning the mushrooms.
- Firm mushrooms such as button mushrooms can be briefly rinsed under cold water, and the stems trimmed.
- Softer and more irregularly shaped mushrooms like oyster mushrooms and chanterelles should not be rinsed but rather brushed free of soil and debris.
- Cut the mushrooms into smaller pieces and fry them crispy in butter in a pan. Season with salt and pepper.
- Serve the Jerusalem artichoke soup with the butter-fried mushrooms.