Jerusalem Artichoke Soup with Mushrooms

RECIPE

JERUSALEM ARTICHOKE SOUP WITH MUSHROOMS

Serves: 4

Prep Time: 45 Minutes

Cook Time: 30 Minutes

INGREDIENTS

2 shallots

1 clove garlic, crushed

250g Jerusalem artichokes

25g oyster mushrooms

25g chestnut mushrooms

500ml vegetable stock

Truffle oil

Olive oil

Salt for seasoning

METHOD

1. Slice the shallots and the Jerusalem artichokes — leaving the skin on the artichokes.
2. Cook the shallots over a medium heat with a little olive oil.
3. Once softened add the crushed garlic.
4. After 2 minutes add the sliced artichokes.
5. Allow to cook for 5 minutes then add the vegetable stock.
6. Bring to the boil and once the artichokes are soft, blend until smooth. Season to taste.
7. Slice the mushrooms and cook over high heat with a little olive oil and salt. 
8. Pour the soup into a bowl, top with the mushrooms and drizzle on a little truffle oil.