sun choke recipes

Wild Mushroom Sunchoke Soup with Truffle oil. A cozy vegan soup that is luxurious and decadent, yet simple to make- perfect for fall.

Wild Mushroom Sunchoke Soup

olive oil

onion-

fresh mushrooms, sliced (cremini, shiitake, morels, chanterelle’s, button)

garlic, rough chopped

thyme (or sage or rosemary)

water

stock

sunchokes, scrubbed, thinly sliced

potatoes (Yukon

mushrooms (like shiitake mushrooms

salt

white pepper

soy sauce (or Braggs Liquid Aminos)

white vinegar

truffle oil

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 &amp; dried mushrooms, salt and pepper.

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

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.

I ended up with a ton of sunchokes from my CSA and had no idea what to do with them. My husband and I are pleasantly surprised by how delicious, hearty, buttery and easy this soup was to make with all vegan ingredients! I did however roast the sunchokes in the oven before putting them into the soup. Definitely will make this recipe again!

This is so yummy and elegant! Any plans to write a cookbook?

I am in love with this easy, warming, healthy soup! I used a combo of fresh oyster and cremini mushrooms, and a couple of shallots as well as the onion. Of course I added a healthy dollop of sour cream. Thinking of adding a splash of dry sherry next time Sunchokes are high in inulin and so healthy!

Very nice recipe! The soup was smooth with great flavors. I skipped the soy sauce because I have to stay away from soy products. I also replaced the truffle oil with walnut oil just for personal preference.

Followed the recipe exactly and its flavor was just what I was looking for. Definitely, 110%, a keeper! 
I blended it in the pot with an immersion blender and it came out very smooth. That said, I was wondering if topping with some sauteed mushroom or onion pieces might add some texture interest? As I was blending and sampling I realized it needed all the potato/choke blended to get the right thickness/consistency so partial blending didn't seem to be the solution. Maybe starting with more potatoes and chokes and then not blending to smooth...thoughts, Sylvia?

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Wild Mushroom Sunchoke Soup

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