Ingredients1 h 50 m servings 273 cals
- Preheat an oven to 425 degrees F (220 degrees C).
- 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.
Per Serving: 273 calories; 9.1 g fat; 43.5 g carbohydrates; 7.1 g protein; 0 mg cholesterol; 872 mg sodium. Full nutrition
ReviewsRead all reviews 12
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.
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 M...
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...