Mushroom sunchoke bisque

Recipe Information

Ingredients

• 2 pounds sunchokes, scrubbed and sliced 1/3-inch thick

• 1 large Yukon Gold potato, diced

• 6 large cloves garlic

• 2 tablespoons olive oil, divided

• Salt and black pepper to taste

• 8 ounces mushrooms, sliced

• 2 tablespoons vegan margarine

• 1 large onion, diced

• 1 teaspoon salt

• 2 cups water

• 6 cups mushroom broth

• 1 tablespoon chopped fresh sage

• 1/2 cup soy milk

Directions

• Preheat an oven to 425 degrees F.

• In a large mixing bowl, toss the potatoes, sunchokes, garlic, and 1/2 of the olive oil together. Sprinkle some salt and black pepper lightly onto the sunchoke mixture and spread it into a baking dish.

• In a separate mixing bowl, toss the mushrooms with the other half of the olive oil and spread them into a separate baking dish.

• Bake the sunchoke mixture for approximately 20 minutes.

• After the sunchoke mixture bakes for 20 minutes, add the mushrooms in the separate dish to the oven to bake as well. Bake both dishes until the potatoes become soft and slightly browned, about 25 additional minutes.

• In a large pot over medium-low heat, melt the vegan margarine and add the onion. Cook until the onion is soft, approximately 7-10 minutes.

• Mix the roasted sunchoke mixture and the mushrooms into the pot with the onions along with the water and 1 teaspoon of salt. Bring the pot contents to a simmer and cook, stirring occasionally, for approximately 4-5 minutes.

• Stir the mushroom broth and sage into the pot. Cover, and continue to simmer for approximately 20 minutes.

• Allow the pot contents to cool slightly, and then use a hand-blender to puree the soup in the pot. Stir the soy milk into the finished bisque.

Nutrition (per serving)

• Calories: 273 cal

• Total fat: 9g

• Cholesterol: 0mg

• Sodium: 872mg

• Carbohydrate: 44g

• Fiber: 5g

• Protein: 7g