Roasted Mushroom and Sunchoke Bisque

Name: Roasted Mushroom and Sunchoke Bisque
Total time: 80 min
Yield: 6 Servings
Ingredients: 2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick; 🥔 1 large Yukon Gold potato, diced; 🧄 6 large cloves garlic; 🍄 8 ounces mushrooms, sliced; 🧅 1 large onion, diced; 2 tablespoons olive oil, divided; 2 tablespoons vegan margarine; 🧂 Sea salt to taste; Freshly ground black pepper to taste; 🧂 1 teaspoon sea salt; 1 tablespoon chopped fresh sage; 💧 2 cups water; 6 cups mushroom broth; 🥛 ½ cup soy milk (Optional)

Cost $15, save $10

Source: Recommended by CookPal

80 Min
6 Servings
$15

Roasted Mushroom and Sunchoke Bisque

Cost $15, save $10

Source: Recommended by CookPal

80 Min
6 Servings
$15

INGREDIENTS

Vegetables
- 2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick
- 🥔 1 large Yukon Gold potato, diced
- 🧄 6 large cloves garlic
- 🍄 8 ounces mushrooms, sliced
- 🧅 1 large onion, diced
Oils and Fats
- 2 tablespoons olive oil, divided
- 2 tablespoons vegan margarine
Seasonings
- 🧂 Sea salt to taste
- Freshly ground black pepper to taste
- 🧂 1 teaspoon sea salt
- 1 tablespoon chopped fresh sage
Liquids
- 💧 2 cups water
- 6 cups mushroom broth
- 🥛 ½ cup soy milk (Optional)

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 pureeing. Use a blender or stick blender to puree the soup until smooth.

Stir the soy milk, if using, into the finished bisque to serve.

NUTRIENTS

Per 1 serving

🔥

273

Calories

7
Protein
44
Carbs
9
Fats

💡 For a creamier consistency, use a blender instead of a stick blender.Jerusalem artichokes can be substituted with parsnips for a sweeter flavor.Serve the bisque with freshly baked bread for a complete meal experience.