Delicious. Didn't change a thing, except I doubled the recipe and made 18 jumbo muffins :) The only thing I might try in the future is making a more substantial streusel topping with bigger "chunks."

Reviewed On: Apr. 24, 2012

Why does this recipe need to be changed so much? It's pretty darn good just the way it is :)

Reviewed On: Apr. 23, 2012

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).

Reviewed On: Jul. 11, 2011