Roasted Mushroom and Sunchoke Bisque Recipe

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

Instructions

1. Preheat your oven to 425 degrees F (220 degrees C).
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, then spread the mixture into a baking dish. In a separate bowl, toss the mushrooms with another tablespoon of olive oil and spread into a separate baking dish.
3. Bake the potato mixture in the preheated oven for 20 minutes. Add the mushrooms to the oven and continue baking until the potatoes are soft and lightly browned, approximately 25 minutes more. Remove both dishes from the oven and set aside to cool slightly.
4. In a large stock pot, melt the vegan margarine over medium-low heat. Cook the onion in the margarine until it is completely soft, about 7 to 10 minutes. Stir in the roasted potato mixture and the mushrooms, along with 1 teaspoon of sea salt and the water. Bring the mixture to a simmer, stirring occasionally, for 4 to 5 minutes. Stir in the mushroom broth and sage. Cover the stock pot and cook for about 20 minutes to allow the flavors to meld.
5. Let the soup cool slightly before carefully pouring it in batches into a blender, filling the pitcher no more than halfway. Secure the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before blending continuously until smooth. Transfer the blended batches to a clean pot. Alternatively, use an immersion blender to puree the soup directly in the pot. Stir in the soy milk, if desired, to serve the finished bisque.

Nutrition

• Calories: 273 kcal
• Fat Content: 9 g
• Fiber Content: 5 g
• Sugar Content: 20 g
• Sodium Content: 872 mg
• Protein Content: 7 g
• Carbohydrate Content: 44 g
• Saturated Fat Content: 1 g
• Unsaturated Fat Content: 0 g