+ GOOD – Recipe
++ BETTER – Boost the mushroom flavour by using ceps to add a nutty, earthy dimension and umami depth
+++ BEST – Add crunch: deep or shallow fry thin slices of Jerusalem artichokes and serve as a garnish
Jerusalem Artichoke, Mushroom and Thyme Soup
Food
Quick Meals
Starters
British
Vegetarian
A silky, earthy soup blending wild mushrooms and artichokes, enriched with crème fraîche for a refined, comforting starter packed with seasonal flavour.
10 Servings
Ingredients
• 50ml rapeseed oil
• 250g wild mushrooms
• 300g Jerusalem artichokes
• 2.5l water
• 5g thyme
• 250g Knorr Professional Classic Cream of Mushroom Soup
• 150ml crème fraîche
Method
- Heat the oil and fry the mushrooms until golden.
- Peel and slice the artichokes then place into a saucepan and cover with the water.
- Bring the saucepan to the boil, add the thyme and cook for 20 mins.
- Remove the saucepan from the heat and blend until smooth.
- Return to the heat and bring back to the boil.
- Whisk in the Knorr Professional Classic Cream of Mushroom Soup then reduce the heat and simmer for 3 mins.
- Remove the soup from the heat and pour into serving bowls.
- Garnish with the mushrooms and a spoon of crème fraîche.
