Name: Roasted Mushroom and Sunchoke Bisque
Prep time: 20 min
Cook time: 80 min
Total time: 110 min
Ingredients: 2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick; 1 large Yukon Gold potato, diced; 6 large cloves garlic; 2 tablespoons olive oil, divided; sea salt and freshly ground black pepper to taste; 8 ounces mushrooms, sliced; 2 tablespoons vegan margarine; 1 large onion, diced; 1 teaspoon sea salt; 2 cups water; 6 cups mushroom broth; 1 tablespoon chopped fresh sage; 0.5 cup soy milk

Cook Time: 80 minutes

Jerusalem Artichoke and Mushroom Bisque

Ingredients

2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick
1 large Yukon Gold potato, diced
6 large cloves garlic
2 tablespoons olive oil, divided
Sea salt and freshly ground black pepper to taste
8 ounces mushrooms, sliced
2 tablespoons vegan margarine
1 large onion, diced
1 teaspoon sea salt
2 cups water
6 cups mushroom broth
1 tablespoon chopped fresh sage
cup soy milk (optional)

Directions

Step 1: Preheat the oven to 425F (220C).

Step 2: In a large bowl, toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon of olive oil. Season with sea salt and black pepper. Spread the mixture evenly in a baking dish.

Step 3: In a separate bowl, toss the mushrooms with the remaining 1 tablespoon of olive oil. Spread the mushrooms in another baking dish.

Step 4: Place the potato mixture in the preheated oven and bake for 20 minutes.

Step 5: After 20 minutes, add the mushrooms to the oven. Continue baking both dishes for another 25 minutes, or until the potatoes are soft and slightly browned. Remove both dishes from the oven and set aside.

Step 6: In a large stock pot, melt the vegan margarine over medium-low heat. Add the diced onion and cook, stirring occasionally, until completely soft, about 7 to 10 minutes.

Step 7: Add the roasted potato mixture and mushrooms to the stock pot, along with 1 teaspoon of sea salt and the water. Stir occasionally and allow the mixture to simmer for 4 to 5 minutes.

Step 8: Stir in the mushroom broth and fresh sage. Cover the pot and let it cook for about 20 minutes, allowing the flavors to blend.

Step 9: Allow the soup to cool slightly before transferring it in batches to a blender. Fill the blender no more than halfway and blend carefully, holding the lid down with a folded kitchen towel. Use a few quick pulses to get the soup moving, then let it blend until smooth. Transfer the blended batches to a clean pot. Alternatively, you can use an immersion blender directly in the pot.

Step 10: If using, stir in the soy milk into the pureed bisque and serve.