Autumn soup on Jerusalem artichokes and mushrooms

Jerusalem artichokesThis 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.
Cooking time 60 minutes for 4 portions

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

Cooking instructionsHow to
jerusalem artichoke soup

  1. Clean, slice and fry 500 grams mushrooms in 1 tablespoon of oil.
  2. Peel and chop 750 grams 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 liter, or 10 deciliter 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 deciliters of cooking cream and reheat the soup. Garnish with 2 tablespoons of chopped chives. Enjoy with some bread on the side.


Based on 4 portions:
Calories: 260
Carbohydrates: 32 g
Fat: 9 g
Protein: 9 g

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