Wild Mushroom Sunchoke Soup
—Not On Website, Soup
Ingredients
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
Directions
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.