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 flavor.
If there is anything left it will keep in the fridge for a few days, or you can deep freeze it.
Cooking time: 1 hour, 25 minutes chopping, 30 minutes boiling and 5 minutes mixing.
|Nutritional value 1 portion: 260 kcal|
32 g (52 E%)
9 g (33 E%)
9 g (16 E%)
- 750 g / 1 1/2 lb unpeeled Jerusalem artichokes
- 500 g / 1 lb white mushrooms
- 1 large yellow onion
- 2 cloves garlic
- 2 vegetable stock cubes
- 200 ml / 3/4 cup cooking cream, 15% fat
- 1 tbsp cooking oil
- 2 tbsp chopped chives
- Salt and white pepper (white pepper has a milder flavor than black pepper, but black pepper will work too).
- Clean, slice and fry 500 g / 1 lb mushrooms in 1 tbsp oil.
- Peel and chop 750 g / 1 1/2 lb Jerusalem artichokes, 1 onion and 2 cloves garlic. Add the artichokes, the onion and the garlic to the pot and fry for a few more minutes.
- Add 1 liter / 4 cup 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.
- Mix the soup smooth with a hand held mixer.
- Add 200 ml / 3/4 cup cooking cream and reheat the soup. Garnish with 2 tbsp chopped chives. Enjoy with some bread on the side.