Photo: Andrew Ridley
Roasted Mushroom and Sunchoke Bisque
13 ingredients
20 min + 1 hr 20 min
6 servings
openrecipes
"The roasted mushrooms play off the unique sunchoke (a.k.a. Jerusalem artichoke) flavor in this simple and hearty soup."
Estimated Nutrition (whole recipe, rough)
662
Calories
20g
Protein
34g
Fat
78g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Jerusalem Artichoke | 1 medium (128g) | 60 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick
- 1 large Yukon Gold potato, diced
- 6 large cloves garlic
- 2 tablespoons olive oil, divided
- sea salt and freshly ground black pepper to taste
- 8 ounces mushrooms, sliced
- 2 tablespoons vegan margarine
- 1 large onion, diced
- 1 teaspoon sea salt
- 2 cups water
- 6 cups mushroom broth
- 1 tablespoon chopped fresh sage
- 1/2 cup soy milk (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes