Roasted Mushroom and Sunchoke Bisque

Roasted Mushroom and Sunchoke Bisque

11
smallu 8

"The roasted mushrooms play off the unique sunchoke (a.k.a. Jerusalem artichoke) flavor in this simple and hearty soup."
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Ingredients

1 h 50 m servings 273 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 7.1 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 872 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat an oven to 425 degrees F (220 degrees C).
  2. 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.
  3. 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.
  4. 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.
  5. Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.

Reviews

11

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 b...

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 uniq...

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 ingred...

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 ...

This recipe is so good, I'm finishing the soup, just in 6 oz portions, not 16 oz. Hopefully those portions will allow me to finish this incredibly good soup without further problems. I did make...

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 mushroom...

Followed as written (olive oil vs vegan margarine). This was so amazingly delicious that i ate three lunches today.