Recipe Information

• Servings: 4
• Prep Time: 15 minutes
• Cooking Time: 45 minutes
• Total Time: 1 hour
• Difficulty: Easy

Ingredients

• Main Ingredients:
  • 400 grams of button mushrooms, cleaned and sliced
  • 400 grams of Jerusalem artichokes, peeled and diced
  • 1 white leek, cleaned and finely chopped
  • ½ bunch of curly parsley, chopped
  • 25 grams of butter
  • 1 chicken stock cube
  • 1 clove of garlic, minced
  • Salt and pepper to taste

Instructions

1. Prepare the ingredients:
   • Peel the mushrooms and Jerusalem artichokes, then cut them into pieces.
   • Rinse the leek thoroughly and slice it finely.
2. In a large pot, melt the butter over medium heat. Add the mushrooms, Jerusalem artichokes, and leek. Sauté for about 5 minutes until the vegetables start to soften and release their juices.
3. Pour in enough water to cover the vegetables and bring to a gentle simmer.
4. Add the chicken stock, minced garlic, and season with salt and pepper. Cover and let it cook for 30 minutes over medium heat until the vegetables are tender.
5. Once cooked, add the chopped parsley to the pot, then blend the mixture until smooth.
6. Serve warm, and for an added touch, consider garnishing each bowl with a poached egg.

Notes

This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or cream if it thickens too much.

Recipe Tips

• Feel free to experiment with other types of mushrooms for added depth of flavor.
• For a vegan version, substitute the butter with olive oil and use vegetable stock instead of chicken stock.
• Adjust the seasoning as desired to suit your palate.

Nutritional Information

Each serving approximately contains: 250 calories, 10g of protein, 8g of carbohydrates, and 15g of fat.

FAQ

1. Can I freeze mushroom and Jerusalem artichoke soup?

Yes, you can freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to freezer-safe containers.

2. How can I thicken the soup?

If you prefer a thicker soup, you can add a small amount of cream or a slurry made from cornstarch and water.

3. What can I serve with this soup?

This soup pairs wonderfully with crusty bread or a fresh salad for a complete meal.

4. Is this soup suitable for a gluten-free diet?

Yes! As long as you use a gluten-free stock cube, this soup will be suitable for gluten-free diets.

5. Can I use dried mushrooms instead of fresh?

Yes, but remember to rehydrate the dried mushrooms in warm water before adding them to the soup, and adjust the cooking time as needed.