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

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Recipe Summary

prep:
20 mins
cook:
1 hr 20 mins
additional:
10 mins
total:
1 hr 50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 425 degrees F (220 degrees C).

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  • 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.

  • 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.

  • 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.

  • 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.

Cook's Note:

You can substitute vegetable stock for the mushroom broth.

Nutrition Facts

273 calories; protein 7.1g; carbohydrates 43.5g; fat 9.1g; sodium 872.4mg. Full Nutrition
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Reviews (16)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/12/2011
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). Read More
(20)
18 Ratings
  • 5 star values: 16
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/12/2011
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). Read More
(20)
Rating: 5 stars
05/19/2011
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. Read More
(11)
Rating: 5 stars
11/08/2011
Excellent. I used 16 oz mushroom and veggie stock instead of mushroom stock. Read More
(10)
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Rating: 5 stars
02/19/2012
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." Read More
(4)
Rating: 5 stars
03/06/2012
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. Read More
(2)
Rating: 5 stars
03/27/2016
As always I made this to the letter (excluding the Vegan part) the first time. It is a fabulous soup with a very unique flavor composition. I Will make this again possibly doing the Chokes and Mushrooms in the smoker for that added touch. I also may freeze the leftovers and use it as a sauce to compliment a beef or pork dish. Read More
(1)
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Rating: 5 stars
01/30/2013
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. Read More
(1)
Rating: 5 stars
03/28/2013
Yes I tried this today. I used olive oil instead of fake margarine. I was out of it. I used more potatoes due to not having enough artichokes. Its delicious. Thank you for sharing. Read More
Rating: 5 stars
11/29/2019
Delicious! Homegrown sunchokes with small yukon golds and crimini mushrooms. I used butter and half-n-half in place of the vegan options. I added a little soy sauce for depth of flavor plus a lot of pepper. As a soup it was tasty on a chilly fall day. I also did just steps 1-3 for a side dish. I added dashes of worcestshire and soy plus sprigs of fresh parsley to the garlic onion potatoes sunchokes and mushrooms before roasting. Read More
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