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

Found on feastingathome.com

Description

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.