#18 Velvety Sunchoke Soup with Chantrelles

One can forage or find in the market the beautiful golden ruffley rimmed mushrooms named Chantrelles. They make a tastey garnish. Simple sprig of thyme, or sage, or a few chives would be nice instead.

Recipe for Sunchoke Soup with Chantrelles

1 Tbsp Butter, or so, for sautéing onion

1/2 a large yellow onion, chopped

2 cloves of garlic minced

1.5 pounds Jerusalem artichokes, scrubbed clean, halved or quartered

1 medium large potato, peeled and cut into chunks 

2 cups chicken broth

1 cup of cooking water from the chokes

2 T cream to stir in at the end

Salt and Pepper

Chantrelles or Oyster mushrooms

Steps:

1. Boil sunchokes and potato until they are tender through, 8-10 minutes.After they cool, you can pull of some of the skins, but you don't have to remove them. 
2. Sautee onion and garlic in butter, add broth to onion and heat.

3. Combine broth, sunchokes, potato and onion to a blender and puree with 2 c chicken broth and one cup cooking water.

3. Add chicken broth and sunchoke broth, reserving some of each to add later if needed. Season with salt and pepper

4. Stir in cream and extra broth if needed

Top with sautéed chantrelle or oyster mushrooms, or other garnish.

Makes 4 cups