Step 1

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.

Step 2

Add stock and water, sunchokes, potatoes & dried mushrooms, salt and pepper.

Step 3

Bring to a simmer, turn heat down to low, cover, and simmer for 20 minutes.

Step 4

Check that potatoes are fork-tender.

Step 5

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.

Step 6

Divide among bowls and drizzle with truffle oil. Garnish with a sprig of fresh herb.