Mushroom and Sunchoke Soup with Truffle Oil

Mushroom and Sunchoke Soup with Truffle Oil

  • Prepare: 10M
  • Cook: 25M
  • Total: 35M
Mushroom and Sunchoke Soup with Truffle Oil

Mushroom and Sunchoke Soup with Truffle Oil

Ingredients

  • Produce

    • 3 cloves Garlic, rough
    • 3/4 cup Mushrooms, dried
    • 1 Onion, large
    • 1/2 lb Sunchokes
    • 1 tbsp Thyme, fresh
  • Canned Goods

    • 3 cups Chicken or vegetable stock
  • Condiments

    • 1/2 tsp Soy sauce
  • Baking & Spices

    • 1 tsp Salt
    • 1/8 tsp White pepper
  • Oils & Vinegars

    • 1/4 cup Olive oil
    • 1 Drizzle Truffle oil
    • 1/2 tsp White vinegar
  • Liquids

    • 3 cups Water
  • Other

    • ½ pound potoates( yukon or white, sliced
  • Time
  • Prepare: 10M
  • Cook: 25M
  • Total: 35M

Found on

Description

Where healthy meets delicious!

A silky smooth soup that hints of earth and fall. Surprisingly vegan, the soup is light yet richly satisfying with deep umami flavors.

Ingredients

  • ¼ cup olive oil
  • 1 large onion- diced
  • 3 cloves garlic, rough chopped
  • 1 tablespoon fresh thyme (or sage or rosemary)
  • 3 cups water
  • 3 cups chicken or vegetable stock
  • ½ pound sunchokes, scrubbed, sliced
  • ½ pound potatoes (Yukon or white), sliced
  • ¾ cup dried mushrooms (like shiitake or morels) or sub 8 ounces fresh mushrooms
  • 1 teaspoon salt
  • ⅛ teaspoon white pepper
  • ½ teaspoon soy sauce (or Braggs Liquid Aminos)
  • ½ teaspoon white vinegar
  • Drizzle of truffle oil

Directions

  • In a large heavy bottom pot, heat oil over medium high heat. Add onion. Saute for 4-5 minutes until golden, stirring often. Add garlic and fresh herbs, saute 1-2 minutes.
  • Add stock and water, sunchokes, potatoes & dried mushrooms, salt and pepper.
  • Bring to a boil, turn heat down to low, and simmer for 20 minutes, covered.
  • Check that potatoes are fork tender.
  • Working in batches, blend soup until very smooth. Return to a pot on the stove. Add soy and a splash vinegar. Taste, adding more salt or vinegar if needed.
  • Divide among bowls and drizzle with truffle oil. Garnish with a sprig of fresh herb.
  • Note: This soup can be made up to 3 days ahead and refrigerated. Gently warm up before serving. For added richness, add a dollop of sour cream.
  • If using fresh mushrooms, saute with the onion and garlic.
  • Serves: 6
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Title:

Wild Mushroom and Sunchoke Soup | Feasting At Home

Descrition:

A delicious recipe for Wild Mushroom and Sunchoke Soup with Truffle oil- vegan, gluten-free, yet decadent enough for a special holiday gathering.

Mushroom and Sunchoke Soup with Truffle Oil

  • Produce

    • 3 cloves Garlic, rough
    • 3/4 cup Mushrooms, dried
    • 1 Onion, large
    • 1/2 lb Sunchokes
    • 1 tbsp Thyme, fresh
  • Canned Goods

    • 3 cups Chicken or vegetable stock
  • Condiments

    • 1/2 tsp Soy sauce
  • Baking & Spices

    • 1 tsp Salt
    • 1/8 tsp White pepper
  • Oils & Vinegars

    • 1/4 cup Olive oil
    • 1 Drizzle Truffle oil
    • 1/2 tsp White vinegar
  • Liquids

    • 3 cups Water
  • Other

    • ½ pound potoates( yukon or white, sliced

The first person this recipe

feastingathome.com

feastingathome.com

71 0

Found on feastingathome.com

Feasting At Home

Wild Mushroom and Sunchoke Soup | Feasting At Home

A delicious recipe for Wild Mushroom and Sunchoke Soup with Truffle oil- vegan, gluten-free, yet decadent enough for a special holiday gathering.