The roasted mushrooms play off the unique sunchoke (a.k.a. Jerusalem artichoke) flavor in this simple and hearty soup.
Provided by Percy Lee Owen
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Preheat an oven to 425 degrees F (220 degrees C).
- Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.
- Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more. Remove both dishes from the oven and set aside.
- Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.
- Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.
Nutrition Facts : Calories 273 calories, Carbohydrate 43.5 g, Fat 9.1 g, Fiber 4.9 g, Protein 7.1 g, SaturatedFat 1.3 g, Sodium 872.4 mg, Sugar 20.1 g
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Bigus
[email protected]I can't wait to make this bisque again!
FF free fire JK
[email protected]I would love to try this bisque with different types of mushrooms.
Md Sahib
[email protected]This bisque is the perfect appetizer for a special occasion.
Kimbowa Peter
[email protected]The sherry adds a nice touch of flavor to this bisque.
Abdul Rauf
[email protected]I love the creamy texture of this bisque.
RS RS
[email protected]This bisque is so easy to make, and it's always a hit with my family.
sana jamali
[email protected]I made this bisque for a dinner party, and everyone raved about it.
Harmees Bhatti
[email protected]This bisque is a great way to use up leftover roasted mushrooms and sunchokes.
James Phillips
[email protected]I would definitely recommend this recipe to anyone who loves mushrooms and sunchokes.
Shazya Shakur
[email protected]This bisque is the perfect comfort food for a cold day.
Toya Burg
[email protected]I wasn't sure what to expect from this soup, but I was pleasantly surprised. It's hearty and filling, with a rich flavor.
Samwel Kamau
[email protected]I love the combination of mushrooms and sunchokes in this bisque. It's a unique and delicious flavor that I've never had before.
Kingsley Odamtten
[email protected]This was my first time making bisque, and it turned out great! The instructions were easy to follow, and the soup was creamy and flavorful.
Catherine Conner
[email protected]I've made this bisque several times now, and it's always a hit with my family and friends. It's so easy to make, and the results are always delicious.
Tshenolo Mathothora
[email protected]This bisque was a delight! The roasted mushrooms and sunchokes gave it a rich, earthy flavor, and the cream and sherry added a touch of elegance. I served it with a crusty baguette and a green salad, and it was the perfect meal for a cold winter nigh