Roasted Mushroom and Sunchoke Bisque

Name: Roasted Mushroom and Sunchoke Bisque
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters mushroom broth; 1 Tbsp chopped fresh sage; 6 large cloves garlic; 907 grams Jerusalem artichokes, scrubbed and sliced 1/3-inch thick; 227 grams mushrooms, sliced; 2 Tbsps olive oil, divided; 1 large onion, diced; 1 teaspoon sea salt; 6 servings sea salt and freshly ground black pepper to taste; 2 Tbsps vegan margarine; 473 milliliters water; 1 large Yukon Gold potato, diced

Roasted Mushroom and Sunchoke Bisque is a gluten free and vegan soup. This recipe makes 6 servings with 228 calories, 5g of protein, and 8g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. A mixture of sea salt and pepper, sage, onion, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes.

Instructions

Preheat an oven to 425 degrees F (220 degrees C).

Equipment you will use

Oven

Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper.

Ingredients you will need

Salt And Pepper

Jerusalem Artichoke

Olive Oil

Potato

Garlic

Equipment you will use

Bowl

Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.

Ingredients you will need

Mushrooms

Olive Oil

Spread

Equipment you will use

Baking Pan

Bowl

Bake the potato mixture in the preheated oven for 20 minutes.

Ingredients you will need

Potato

Equipment you will use

Oven

Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned, about 25 minutes more.

Ingredients you will need

Mushrooms

Potato

Equipment you will use

Oven

Remove both dishes from the oven and set aside.

Equipment you will use

Oven

Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft, 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions, along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer, stirring occasionally, for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture.

Ingredients you will need

Vegan Buttery Spread

Margarine

Mushrooms

Sea Salt

Onion

Potato

Stock

Water

Sage

Equipment you will use

Pot

Place a cover on the stock pot and cook to allow the flavors to blend, about 20 minutes.

Ingredients you will need

Stock

Equipment you will use

Pot

Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Stir the soy milk, if using, into the finished bisque to serve.

Ingredients you will need

Soymilk