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The mind creates the abyss, the heart crosses it.
This Creamy Wild Mushroom Sunchoke Soup is vegan and gluten-free, a luxurious beginning to a special holiday dinner, or on its own for a simple weeknight meal. Drizzled with truffle oil, the soup becomes elevated. Serve it up with Crusty bread and call it a weeknight meal. Simple and easy.
Sunchokes, if unfamiliar, are the roots of a type of perennial sunflower. They resemble ginger root, but with a surprisingly different flavor- earthy and sweet, they taste of artichoke hearts.
And paired with mushrooms and truffle oil, they are a match made in heaven.
For this recipe use both fresh and dried mushrooms. Potatoes add a little heartiness to the soup. Blend until silky smooth. Garnish the Wild Mushroom and Sunchoke Soup with a drizzle of truffle oil and a sprig of thyme. Inhale its earthy goodness.
A beautiful, light and elegant start to your holiday meal . . . and a delicious introduction to using sunchokes!
You may also like:
- Vegan Mushroom Pasta with Roasted Sunchokes
- Roasted Sunchoke and Barley Bowl with Zaatar Tahini Sauce
- Creamy Mushroom Soup with Rosemary and Garlic Chips
- Roasted Portobello Mushrooms with Walnut Coffee Sauce
- Polenta with Wild Mushrooms, Garlic and Sage
- Mushroom Toast
Wild Mushroom Sunchoke Soup
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Vegan, soup,
- Method: stovetop
- Cuisine: American
Wild Mushroom Sunchoke Soup with Truffle oil. A cozy vegan soup that is luxurious and decadent, yet simple to make- perfect for fall.
- 1/4 cup olive oil
- 1 large onion- diced
- 8 ounces fresh mushrooms, sliced (cremini, shiitake, morels, chanterelle’s, button)
- 3 cloves garlic, rough chopped
- 1 tablespoon fresh thyme (or sage or rosemary)
- 3 cups water
- 3 cups chicken or vegetable stock
- 1/2 pound sunchokes, scrubbed, thinly sliced
- 1/2 pound potatoes (Yukon or white), thinly sliced
- 1/2 cup dried mushrooms (like shiitake or morels) or sub 1 cup more fresh mushrooms
- 1 teaspoon salt
- 1/8 teaspoon white pepper
- 1/2 teaspoon soy sauce (or Braggs Liquid Aminos)
- 1/2 teaspoon white vinegar
- Drizzle of truffle oil
- In a large heavy bottom pot, heat oil over medium heat. Add onion and mushrooms. Saute for 6-7 minutes until golden, stirring often. Add garlic and fresh herbs, saute 1-2 minutes.
- Add stock and water, sunchokes, potatoes & dried mushrooms, salt and pepper.
- Bring to a simmer, turn heat down to low, cover, and simmer for 20 minutes.
- Check that potatoes are fork-tender.
- Working in batches, blend soup until very smooth. Use an immersion blender or regular blender. Return to a pot on the stove. Add soy and a splash vinegar. Taste, adding more salt or vinegar if needed.
- Divide among bowls and drizzle with truffle oil. Garnish with a sprig of fresh herb.
You can substitute the fresh mushrooms with more dried- use 1 cup total dried mushrooms
This soup can be made up to 3 days ahead and refrigerated. Gently warm up before serving.
For added richness, add a dollop of sour cream.
- Serving Size:
- Calories: 234
- Sugar: 8.9 g
- Sodium: 622.8 mg
- Fat: 14.3 g
- Saturated Fat: 2.1 g
- Carbohydrates: 25.5 g
- Fiber: 3.7 g
- Protein: 4.5 g
- Cholesterol: 0 mg
Keywords: vegan mushroom soup, sun choke soup, sun choke recipes, mushroom soup recipe, mushroom soup vegan
Do you pre-soak the dried mushrooms? And stain?
No I just add them to the broth. 🙂
Thanks for the speedy reply. I couldn’t wait so I gave a quick soak and used the water in the soup.
I decided to add a tablespoon of barley because I didn’t have a potato.
I also grated a carrot in after the blending.
I liked the flecks of color.
Great soup! Thankb you!
Great to hear!
Hi Sylvia, thanks so much for all your amazing recipes. This one looks so delicious. Do you think it would freeze OK? Thank you!
I think it should freeze fine!
Delicious! Our favorite soup. Love your recipes.❤️
I’m new to cooking and not quite sure about ingredients.
If using fresh mushrooms, what type do you recommend?
I have about 1/2 cup dried porcinis here and some fresh shitakes(not 8 oz)…do you think it would work well to combine those into this soup?
If not, I’ll be shopping anyway and want to get whatever works best.
Hi Amy, I updated the recipe here. Yes that would work great to use both!
Oh, thank you!! I’m going to make it right now! -Amy
Awesome- glad you enjoyed Vanessa!
Followed the recipe exactly and its flavor was just what I was looking for. Definitely, 110%, a keeper!
I blended it in the pot with an immersion blender and it came out very smooth. That said, I was wondering if topping with some sauteed mushroom or onion pieces might add some texture interest? As I was blending and sampling I realized it needed all the potato/choke blended to get the right thickness/consistency so partial blending didn’t seem to be the solution. Maybe starting with more potatoes and chokes and then not blending to smooth…thoughts, Sylvia?
I love the idea of topping with sauteed mushrooms! Or even some good croutons. 😉
Try adding some chopped hazelnuts on top. The crunch of the nuts is a wonderful contrast to the smoothness of the soup
Thanks Christopher, appreciate this!
Very nice recipe! The soup was smooth with great flavors. I skipped the soy sauce because I have to stay away from soy products. I also replaced the truffle oil with walnut oil just for personal preference.
I am in love with this easy, warming, healthy soup! I used a combo of fresh oyster and cremini mushrooms, and a couple of shallots as well as the onion. Of course I added a healthy dollop of sour cream. Thinking of adding a splash of dry sherry next time Sunchokes are high in inulin and so healthy!
So glad you enjoyed it Angie!
This is so yummy and elegant! Any plans to write a cookbook?
Thanks so glad you liked it. No, no plans yet. 🙂
I ended up with a ton of sunchokes from my CSA and had no idea what to do with them. My husband and I are pleasantly surprised by how delicious, hearty, buttery and easy this soup was to make with all vegan ingredients! I did however roast the sunchokes in the oven before putting them into the soup. Definitely will make this recipe again!
Hi – Im not a mushroom person (I know – blasphemous haha) but this recipe looked so good I need to try it! Do you have a good substitute for Sunchoke? Any info or help would be appreciated!
Made this soup today, so delicious! Thank you and Merry Christmas!
I love the genius of creamy soups without cream. I had all the ingredients on hand except for the sunchokes. Walked to the specialty store but they didn’t have them in stock. I was on foot and out of luck, so I pulled some parsnips up from the minor leagues to fill in for the sunchokes. The soup was still outstanding, so I can only imagine how special it is with the star ingredient. Tossed in a splash of sherry, which was lovely with the thyme and truffle oil. Great soup! Thank you!
I love that you made this with parsnips! Thanks for the feedback and so happy it turned out and you enjoyed it!!
I LOVE your website and all your recipes! I come here weekly for inspiration to feed my family in a hearty and healthy way. I like trying new recipes from pinterest but the ones I make from your website always get the biggest ooh’s and ahh’s and I find myself coming back to them time and time again. I also love the quotes and stories you post. They’re so calming and inspiring and they take me to a deeper place in myself that sometimes when I am rushing, I can forget. I just wanted to take the time to thank you, as I think sometimes online we can be enjoying something silently and forget that there is a real person on the other end who is putting in a lot of hard work. So, thank you! I really appreciate it and you and I silently thank you often as I am simmering something new on the stove and reconnecting with myself after a long day. Happiest of holidays to you and your loved ones!
Thanks so much for this Laurie- this made my day! I read it in line at the grocery store and I got kind of teary. It came at a good time, as I tend to feel a bit blue around the holidays….so I really appreciate you taking the time to write me. It meant a lot! Happy holidays to you too. xoxo
beautiful soup and such an amazing photos!
Thanks Carlos- appreciate the comment!
Oh Sylvia, that looks delicious. I tried making a very garlicky mushroom soup last week, but was just ‘winging’ it and it just wasn’t thick enough. Your recipe looks great and I best follow a recipe next time! Shall attempt to give yours a try in the near future 🙂 .
Happy holidays to you and hoping you manage some wonderful ‘down time’. All the best to you and your cooking adventures in 2017. Thanks again for such a wonderful resource of fabulous food.
Cheers to you,
Thanks so much Heather! Happy holidays to you too! thanks for all your support and input, very appreciated!!! xoxo
This is such a gorgeous soup! I love the earthy flavors going on here, especially with the mushrooms and truffle oil 🙂
Thanks so much Sarah!!!