Roasted Mushroom and Sunchoke Bisque Good Recipes

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Roasted Mushroom and Sunchoke Bisque

"The roasted mushrooms play off the unique sunchoke (a.Ok.A. Jerusalem artichoke) flavor on this simple and hearty soup."

Ingredients :

2 pounds Jerusalem artichokes, scrubbed and sliced 1/three-inch thick
1 huge Yukon Gold potato, diced
6 large cloves garlic
2 tablespoons olive oil, divided
sea salt and freshly ground black pepper to taste
eight oz mushrooms, sliced
2 tablespoons vegan margarine
1 massive onion, diced
1 teaspoon sea salt
2 cups water
6 cups mushroom broth
1 tablespoon chopped fresh sage
1/2 cup soy milk (non-compulsory)

Instructions :

Prep : 20M	Cook : 6M	Ready in : 1H50M

Preheat an oven to 425 levels F (220 tiers C).
Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a massive bowl; season with sea salt and black pepper. Spread the mixture right into a baking dish. Toss the mushrooms with some other tablespoon of olive oil in a separate bowl; unfold right into a separate baking dish.
Bake the potato mixture inside the preheated oven for 20 mins. Place the mushrooms within the oven and keep baking till the potatoes are gentle and barely browned, about 25 minutes greater. Remove each dishes from the oven and set aside.
Melt the vegan margarine in a big stock pot over medium-low heat; cook the onion inside the margarine until absolutely tender, 7 to 10 mins. Stir the roasted potato mixture and the mushrooms into the onions, at the side of 1 teaspoon sea salt and the water; allow the combination to come to a simmer, stirring every now and then, for four to 5 minutes. Stir the mushroom broth and sage into the combination. Place a cover on the stock pot and cook dinner to permit the flavors to blend, approximately 20 mins.
Allow the soup to cool slightly before pouring in batches into a blender, filling the pitcher no more than midway. Hold the lid firmly with a folded kitchen towel and punctiliously start the blender, using some brief pulses to get the soup moving earlier than leaving it directly to puree; switch blended batches to a easy pot. Alternately, you can use a stick blender and puree the soup within the pot. Stir the soy milk, if using, into the completed bisque to serve.

Notes :

You can replacement vegetable inventory for the mushroom broth.
Reynolds® Aluminum foil can be used to keep food moist, cook it lightly, and make clean-up less complicated.

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