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.
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