ROASTED MUSHROOM AND SUNCHOKE BISQUE

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Roasted Mushroom and Sunchoke Bisque image

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

2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick
1 large Yukon Gold potato, diced
6 large cloves garlic
2 tablespoons olive oil, divided
sea salt and freshly ground black pepper to taste
8 ounces mushrooms, sliced
2 tablespoons vegan margarine
1 large onion, diced
1 teaspoon sea salt
2 cups water
6 cups mushroom broth
1 tablespoon chopped fresh sage
½ cup soy milk

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

Bigus
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I can't wait to make this bisque again!


FF free fire JK
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I would love to try this bisque with different types of mushrooms.


Md Sahib
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This bisque is the perfect appetizer for a special occasion.


Kimbowa Peter
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The sherry adds a nice touch of flavor to this bisque.


Abdul Rauf
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I love the creamy texture of this bisque.


RS RS
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This bisque is so easy to make, and it's always a hit with my family.


sana jamali
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I made this bisque for a dinner party, and everyone raved about it.


Harmees Bhatti
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This bisque is a great way to use up leftover roasted mushrooms and sunchokes.


James Phillips
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I would definitely recommend this recipe to anyone who loves mushrooms and sunchokes.


Shazya Shakur
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This bisque is the perfect comfort food for a cold day.


Toya Burg
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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
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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
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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
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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
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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