Recipe by smallu
"The roasted mushrooms play off the unique sunchoke (a.k.a. Jerusalem artichoke) flavor in this simple and hearty soup."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
Jerusalem artichokes, scrubbed and sliced 1/3-inch thick
Yukon Gold potato, diced
6 large cloves
olive oil, divided
sea salt and freshly ground black pepper to taste
chopped fresh sage
This turned out very well. I liked it well enough, boyfriend LOVED it, everyone else seemed to like it. I used small crimini button mushrooms. I also replaced the vegan margarine with unsalted butter, used a Walla Walla sweet onion, and vegetable broth in place of the mushroom broth. I didn't stir any milk into the soup, but I drizzled heavy cream on top of it for decoration and garnished each bowl with a single fresh sage leaf. If you love sage, sunchokes, or mushrooms, you will love this bisque. It's worth the prep and worth a try! Note: I found Jerusalem artichokes at my local Safeway, they were labeled as "Sunflower Chokes," and were sold in the produce section in 1 lb packages.
Update: To be a true bisque, add the milk. It also cuts the intensity of the flavor and creates a rich creaminess which is nice. Also, bisques are traditionally served in mugs or double-handled bowls on saucers :) Oh, and this recipe makes more than 6 main dish servings, more like 8, maybe even more (you're not meant to eat a huge bowl of this type of soup).
This was totally delicious and well worth the prep time. I used baby bella mushrooms and olive oil instead of the vegan marg to saute the onion. Did not need/use soy milk at the end. What a unique and flavorful soup! YUM.
Excellent. I used 16 oz mushroom and veggie stock instead of mushroom stock.
I've got to give this 5 stars. Really delicious. These days, I rarely try recipes with so few ratings, and I'm so glad I did this time! What fabulous flavor. What a perfect combination of ingredients. I did find that after simmering and blending, there wasn't enough liquid for the proper consistency. I just added milk until it looked right. Other than that, follow the recipe, though. The recipe is dead on. Thanks, "smallu."
Couldn't find Jerusalem artichokes so I used parsnips instead and added shitake mushrooms as well=awesome. I also de-veganized it and it worked fine.
Well I adapted this a bit and it was great. I didn't have enough sunchokes so I put in white asparagus in addition to make up the difference. I put them in the oven with the mushrooms. This was fantastic! Tasted like a wild mushroom soup. I poured in a little whipping cream at the end in the bowl to give it a swirl like in the picture. I didn't want to add it to the soup because then there is something in it that can spoil and I plan to freeze some. Will definitely be using this technique again. I thought it would be a little bland with the addition of straight water but the roasted veggies turned it into a broth of its own almost immediately.
Made this tonight and it IA wonderful...did a few changes...red wine in the broth, the mushroom broth had some Asian mushroom sauce in it added a small Chile that baked with the boletus mushrooms (wild crafted). Used real butter and milk.
Followed as written (olive oil vs vegan margarine). This was so amazingly delicious that i ate three lunches today.
* Percent Daily Values are based on a 2,000 calorie diet.
Roasted Mushroom and Sunchoke Bisque
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 82
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make rich, creamy mushroom soup from scratch.
See how to make a super-simple, guest-worthy crab bisque.
See how to make a creamy mushroom stew with wild mushrooms.