Recipe by smallu
"The roasted mushrooms play off the unique sunchoke (a.k.a. Jerusalem artichoke) flavor in this simple and hearty soup."
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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.
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 an adjustment to the recipe. I halved the recipe and used 16 oz Swanson's vegetable broth (plus 8 oz water) and simmered it with 8 oz finely chopped baby belly mushrooms to make the mushroom broth.
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.
* 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
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