Roasted Mushroom and Sunchoke Bisque

Ingredients

• 3 cups mushrooms, sliced
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 garlic clove, minced
• 2 cups sunchokes, peeled and cubed
• 4 cups vegetable broth
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Directions

1. Preheat the oven to 400°F. Place the mushrooms on a baking sheet and drizzle with the olive oil. Roast for 15 minutes.
2. In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté until soft and fragrant, about 3 minutes.
3. Add the sunchokes and cook for another 5 minutes, stirring occasionally.
4. Add the vegetable broth and thyme and bring to a boil. Reduce the heat and simmer for 20 minutes.
5. Transfer the soup to a blender and blend until smooth. Return the soup to the pot and season with salt and pepper to taste.
6. Add the roasted mushrooms and cook for another 5 minutes. Serve warm.

Interesting Facts

• Sunchokes, also known as Jerusalem artichokes, are a root vegetable that is native to North America.
• Mushrooms are a great source of antioxidants and vitamins.
• Soup is a great way to warm up in the winter months.