Mushroom Soup with Jerusalem Artichoke Chips

The  earthy fall flavors of  wild mushrooms og Jerusalem artichokes makes this soup hearty and delicious on a cold summer dag. Yes, in Denmark, it is both cold and rainy. The more rain, however, makes for more wild mushrooms. If you are so lucky to know a place where you can pluk wild mushrooms, be sure and have a good wild mushroom book with you and look for the easily recognizable mushrooms. Chanterelle with their characteristic funnel-shaped form and golden form makes it difficult to confuse them with poisonous mushrooms. When you get them home make sure that you don’t rense chanterelle or any other mushroom with water because they absorb water and that you don’t want. Brush them clean with a brush or a wet cloth.  It is only August, so let’s hope we can find more wild mushrooms in the next few weeks.

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Mushroom Soup with Jerusalem Artichoke Chips  4 soup servings

Soup: 8 oz wild mushrooms, chanterelles, oyster  mushrooms, cleaned and cut into bite-size pieces, save 1 oyster mushroom for garnish and cut into thin slices, 1 finely chopped onion, 1 tbsp. butter, 1 cup white wine, 1 cup water, 1½ cup chicken broth, 1½ cup heavy cream, 1-2 sprigs of thyme, 2 oz. butter, salt and freshly ground pepper, 2 tbsp. lemon juice

Garnish: 5-6 Jerusalem artichokes, scrubbed, cut into very thin slices, oil for frying, 4 sprigs of thyme

To make the soup, melt butter over high heat. Add onion and sauté 1-2 minutes. Add mushrooms and sauté 1-2 minutes. Add wine, water and broth: lower heat to a simmer and cook 5 minutes. Transfer mushrooms to a plate and  reduce liquid by half. Add cream and thyme and reduce by half, 5-7 minuts. Reduce heat to low and gradually add butter, stirring slowly (do not whisk) until it is all incorporated. Season with salt, pepper and lemon juice.

Add cooked mushrooms and raw oyster mushroom slices and heat soup 2-3 minutes.

To make the Jerusalem artichoke chips, heat oil and fry Jerusalem artichoke slices crisp.

To serve the soup, pour soup into 4 bowels and garnish with Jerusalem artichoke chips. Place a sprig of thyme in each bowl.


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