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Roasted Mushroom and Sunchoke Bisque
Roasted Mushroom and Sunchoke Bisque
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Prep Time:
20 minutes
Cook Time:
80 minutes
Total Time:
110 minutes
Vegan bisque with roasted mushrooms, potatoes, and sunchokes in a rich mushroom stock.
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:
  • Preheat your oven to a toasty 425 degrees F (220 degrees C).
  • Coat Jerusalem artichokes, potatoes, and garlic with 1 tablespoon of luscious olive oil; season generously with sea salt and black pepper. Transfer the savory mix to a baking dish. Toss mushrooms with an additional tablespoon of olive oil in a different bowl; spread into their own baking dish.
  • Bake the potato mixture in the preheated oven for 20 minutes. Add mushrooms to the oven and bake for an additional 25 minutes until potatoes are soft and slightly browned. Remove from the oven and set aside.
  • In a large stock pot over medium-low heat, melt the vegan margarine. Cook the onion in the margarine until completely soft, about 7 to 10 minutes. Add the roasted potato mixture and mushrooms, along with 1 teaspoon of sea salt and water. Let it simmer for 4 to 5 minutes, stirring occasionally. Stir in the mushroom broth and sage. Cover the pot and let the flavors blend for about 20 minutes.
  • Let the soup cool a bit, then carefully blend in batches in a blender, filling it halfway and securing the lid with a towel. Use quick pulses to start blending and then puree the soup. Transfer to a clean pot. Alternatively, use a stick blender. Stir in soy milk, if desired, before serving.

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