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Wild Mushroom and Sunchoke Soup

5 from 4 reviews

Wild Mushroom & Sunchoke Soup with Truffle oil. A cozy vegan soup that is luxurious and decadent, yet simple to make- perfect for fall.

Scale

Ingredients

  • 1/4 cup olive oil
  • 1 large onion- diced
  • 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, sliced
  • 1/2 pound potatoes (Yukon or white), sliced
  • 3/4 cup dried mushrooms (like shiitake or morels) or sub 8 ounces 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

  1. In a large heavy bottom pot, heat oil over medium high heat. Add onion. Saute for 4-5 minutes until golden, stirring often. Add garlic and fresh herbs, saute 1-2 minutes.
  2. Add stock and water, sunchokes, potatoes & dried mushrooms, salt and pepper.
  3. Bring to a boil, turn heat down to low, and simmer for 20 minutes, covered.
  4. Check that potatoes are fork tender.
  5. Working in batches, blend soup until very smooth. Return to a pot on the stove. Add soy and a splash vinegar. Taste, adding more salt or vinegar if needed.
  6. Divide among bowls and drizzle with truffle oil. Garnish with a sprig of fresh herb.
  7. Note: 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.
  8. If using fresh mushrooms, saute with the onion and garlic.

Nutrition

Keywords: vegan mushroom soup, sun choke soup, sun choke recipes, mushroom soup recipe, mushroom soup vegan