Jerusalem Artichoke and Porcini Soup Recipe
100 g butter
1 cup dried porcini, chopped/crushed
1000 ml boiling water
2 onions chopped
6 cloves garlic
3 kg Jerusalem artichokes, scrubbed and chopped
2 potatoes, peeled and cubed
3 liters chicken stock
300 ml cream
3 T mushroom soy
½ tsp nutmeg
1 T salt
1 tsp black pepper
Heat a large pot and add the butter, sauté the onions, garlic, artichokes and potatoes for 5 minutes.
Pour the boiling water over the porcini and leave to soak for 1 hour.
Add the remaining ingredients and simmer until the vegetables are soft.
Puree smooth and serve with croutons and chopped chives.
A delicious crispy baguette on the side and a generous glass of La Motte Chardonnay, will change a bowl of soup into a delicious meal!