This soup is best made in the autumn, when both Jerusalem artichokes and mushrooms are in season. A little cooking cream in the soup makes it very filling. The artichokes contribute with a sweet and nutty flavour.
4 portions.
Cooking time: 1 hour, 25 minutes chopping, 30 minutes boiling and 5 minutes mixing.

Ingredients

• 750 gram unpeeled Jerusalem artichokes
• 500 gram white mushrooms
• 1 large yellow onion
• 2 cloves of garlic
• 2 vegetable stock cubes
• 2 decilitre cooking cream, 15% fat
• 1 tablespoon cooking oil
• 2 tablespoons chopped chives
• Salt and white pepper (white pepper has a milder flavour than black pepper, but black pepper will work too).

How to

1. Clean, slice and fry 500 gram mushrooms in 1 tablespoon of oil.
2. Peel and chop 750 gram Jerusalem artichokes, 1 onion and 2 cloves of garlic. Add the artichokes, the onion and the garlic to the pot and fry for a few more minutes.
3. Add a litre, or 10 decilitre of water and 2 vegetable stock cubes. Boil for 30 minutes with the lid on. Use the time to read a chapter in that book you’ve been wanting to read.
4. Mix the soup smooth with a hand held mixer.
5. Add 2 decilitre of cooking cream and reheat the soup. Garnish with 2 tablespoons of chopped chives. Enjoy with some bread on the side.

If there is anything left it will keep in the fridge for a few days, or you can deep freeze it.

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