Description
Wild Mushroom Sunchoke Soup with Truffle oil. A cozy vegan soup that is luxurious and decadent, yet simple to make- perfect for fall.
Ingredients
Units
Scale
- 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
Instructions
- 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.
Notes
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.
Nutrition
- 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