Sunchoke Jerusalem Artichoke and Leek Soup with Mushrooms

This creamy and delicious soup is made with sunchoke Jerusalem artichokes, leeks, and mushrooms. It is a comforting and flavorful dish that is perfect for cold weather. The earthy flavors of the sunchoke and mushrooms are balanced by the sweetness of the leeks. This soup is easy to make and can be served as a starter or a main course.

Ingredients

• 1 lb sunchokes, peeled and chopped
• 2 leeks, white and light green parts only, sliced
• 8 oz mushrooms, sliced
• 4 cups vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste

Directions

1. Heat the olive oil in a large pot over medium heat.
2. Add the leeks and mushrooms to the pot and sauté until softened, about 5 minutes.
3. Add the sunchokes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the sunchokes are tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, you can carefully transfer the soup to a blender and blend until smooth.
5. Stir in the heavy cream and season with salt and pepper to taste.
6. Simmer for an additional 5 minutes to heat through.
7. Serve hot and garnish with extra sliced mushrooms, if desired.

Interesting Facts