Autumn soup on Jerusalem artichokes and mushrooms

Jerusalem artichokesThis soup is best made in the autumn, when both Jerusalem artichokes and mushrooms are in season. A little cooking cream in the soup makes it very filling. The artichokes contribute with a sweet and nutty flavour.
If there is anything left it will keep in the fridge for a few days, or you can deep freeze it.
Cooking time: 1 hour, 25 minutes chopping, 30 minutes boiling and 5 minutes mixing.
Cooking time 60 minutes for 4 portions

Nutritional value 1 portion: 260 kcal
32 g (52 E%)
9 g (33 E%)
9 g (16 E%)


  • 750 g / 1 1/2 lb unpeeled Jerusalem artichokes
  • 500 g / 1 lb white mushrooms
  • 1 large yellow onion
  • 2 cloves garlic
  • 2 vegetable stock cubes
  • 200 ml / 3/4 cup cooking cream, 15% fat
  • 1 tbsp cooking oil
  • 2 tbsp chopped chives
  • Salt and white pepper (white pepper has a milder flavour than black pepper, but black pepper will work too).

Cooking instructionsHow to

  1. Clean, slice and fry 500 g / 1 lb mushrooms in 1 tbsp oil.
  2. Peel and chop 750 g / 1 1/2 lb Jerusalem artichokes, 1 onion and 2 cloves garlic. Add the artichokes, the onion and the garlic to the pot and fry for a few more minutes.
  3. jerusalem artichoke soupAdd 1 liter / 4 cup water and 2 vegetable stock cubes. Boil for 30 minutes with the lid on. Use the time to read a chapter in that book you’ve been wanting to read.
  4. Mix the soup smooth with a hand held mixer.
  5. Add 200 ml / 3/4 cup cooking cream and reheat the soup. Garnish with 2 tbsp chopped chives. Enjoy with some bread on the side.

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