Sunchoke and Wild Mushroom Soup: The Ultimate Earthy Comfort Food

This creamy sunchoke soup with wild mushrooms combines velvety sunchokes and earthy wild mushrooms into a bowl of comfort you will crave all season. Perfect for cozy evenings or dinner parties, it’s an elegant yet simple dish that pairs wonderfully with crusty bread.

YOU WILL LOVE THIS SUNCHOKE SOUP RECIPE WITH WILD MUSHROOMS

This Sunchoke and Wild Mushroom Soup is a dream for mushroom lovers, showcasing an earthy depth of flavor that’s irresistible. It’s a warm and hearty recipe that is surprisingly easy to make, with luxurious texture and an umami-packed profile.

The sunchoke chips take this soup to the next level of culinary delightfulness. Be sure to make plenty! 

INGREDIENTS FOR SUNCHOKE AND WILD MUSHROOM SOUP

• Olive oil and butter: These provide the perfect base, balancing richness with a hint of lightness for sautéing the aromatics.
• Shallots, leeks, or sweet onions: These aromatic alliums bring sweetness and depth, forming the soup’s flavorful foundation.
• Thyme leaves: Adds a subtle herbal note that complements the earthy sunchokes and mushrooms.
• Garlic: Enhances the savory flavors while adding a fragrant kick.
• Dry white wine: Helps deglaze the pot, lifting the caramelized flavors from the pan while adding acidity and complexity.
• Fresh wild mushrooms: Whether you use shiitake, cremini, or chanterelles, they provide an earthy, umami richness that defines this soup.
• Sunchokes (Jerusalem artichokes): The star ingredient, with a creamy, nutty flavor that blends seamlessly into a velvety soup. They are also rich in inulin, a prebiotic fiber.
• Chicken or vegetable stock: Serves as the flavorful liquid base, bringing all the ingredients together.
• Knorr chicken bouillon: Intensifies the savory depth of the broth, enhancing the overall taste.
• Pepitas: These pumpkin seeds add a crunchy garnish that contrasts beautifully with the creamy soup.
• Fresh or sautéed wild mushrooms: As a garnish, they enhance the mushroom-forward flavors and add visual appeal.
• Crispy sunchoke chips: Thinly fried sunchoke slices deliver crunch and a delightful nuttiness that rounds out the dish. I’ll say it again, the sunchoke chips take this soup to the next level of culinary appeal. Be sure to make plenty! 

HOW TO MAKE THIS SUNCHOKE SOUP RECIPE WITH WILD MUSHROOMS

1. Prepare the base: Melt the butter with the olive oil in a large stockpot over medium heat.
2. Sauté the aromatics: Add the onions (or leeks/shallots) and sauté for 5–7 minutes until translucent and lightly golden.
3. Add garlic and herbs: Stir in the minced garlic and thyme leaves. Cook for 1 minute until fragrant.
4. Deglaze with wine: Pour in the white wine, letting it cook for 2–3 minutes to allow the alcohol to evaporate.
5. Cook the mushrooms: Add the mushrooms to the pot and sauté for 3–4 minutes until softened.
6. Simmer with sunchokes: Stir in the sunchokes and pour in the stock. Add the bouillon and mix well. Bring to a boil, then reduce the heat to medium-low. Cover and simmer gently for 20 minutes, or until the sunchokes are fork-tender.
7. Blend the soup: Use an immersion blender to puree the soup directly in the pot, or transfer it carefully to a blender. Blend until smooth, or leave some texture if preferred. Be cautious when blending hot liquids!
8. Season to taste: Stir in salt and freshly ground black pepper, adjusting to your taste.
9. Prepare Sunchoke Chips: Thinly slice 2–3 sunchokes using a mandolin. Heat olive oil in a pan to 350°F (175°C). Fry the slices until deep golden on both sides. Remove with a slotted spoon and sprinkle with salt. Be sure to make plenty, these are the crowning jewels and deliver beautiful texture. 
10. Finishing Touches: Garnish the soup with pepitas, fresh or sautéed mushrooms, and crispy sunchoke chips for added texture and flavor. Recipe Note: For an optional garnish, try a drizzle of truffle oil paired with fresh herbs.

Serve and enjoy: Ladle the soup into bowls and top with your chosen garnishes. Serve warm with crusty bread or herbed crackers.

WILD MUSHROOMS AND THEIR FLAVOR PROFILE

Here are a few suggestions along with how their unique flavor profiles can enhance this recipe. I hope this brief list helps you choose based on what's available locally or in season.

• Beech: Adds a mild nuttiness, making it perfect for garnishing soups.
• Black Trumpet: Enhances soups with its deep, smoky flavor and rich aroma.
• Chanterelle: Infuses soups with a delicate, peppery sweetness and velvety texture.
• Hedgehog: Brings a nutty, buttery flavor that complements creamy soups beautifully.
• Maitake: Adds an earthy, robust flavor that deepens the complexity of broths.
• Morel: Offers a meaty texture and rich, nutty flavor ideal for hearty soups.
• Oyster: Provides a mild, savory flavor and satisfying bite to any soup base.
• Porcini (dried): Intensifies soups with its deep, umami-packed and woodsy flavor after rehydrating.

WHITE WINES SUITABLE FOR COOKING

I will admit I only use wine for cooking and am not an expert on the subject.  For this recipe I used what I had on hand from another recipe. However, I will commonly research what is best for the situation when cooking with wines, here are a few white wine suggestions for this soup:

• Chardonnay: Buttery and rich with hints of oak and citrus.
• Dry Sherry: Nutty and slightly briny with a dry finish.
• Dry Vermouth: Herbal and floral with a lightly bitter edge.
• Madeira: Caramelized and nutty with a touch of sweetness.
• Marsala Wine: Deeply sweet and savory with notes of caramel and dried fruit.
• Pinot Grigio: Crisp and light with flavors of green apple and citrus.
• Riesling: Floral and fruity with a balance of sweetness and acidity.
• Sauvignon Blanc: Bright and zesty with grassy, citrusy notes.
• Vinho Verde: Light and refreshing with a slight effervescence and green fruit flavors.

For this recipe I used plum wine and it was delicious.  Plum wine is a semi-sweet sake with aromas of almond and marzipan. Perfectly ripe plum flavors compliment a rich, fruity, medium body with nice depth. Plum wine is not exactly white wine: it is more like a ume-infused, sweetened grain alcohol (but it is what I had on hand). American umeshu/plum wine is a sweet white wine with plum flavoring added

WHAT IF MY STORE DOES NOT SELL WILD MUSHROOMS?

Don’t fret, use what your store has and enjoy the process. Here are some cultivated mushrooms that will also work and the flavor profile they render:

• Button: Mild and versatile, button mushrooms add a subtle earthy base to soups without overpowering other flavors.
• Crimini: Crimini mushrooms bring a deeper, richer umami taste to hearty soups and stews.
• Enoki: Enoki mushrooms are perfect for garnishing soups, adding a delicate crunch and a visually appealing touch.
• King Oyster: King Oyster mushrooms lend a meaty texture and savory richness to creamy or broth-based soups.
• Portobello: Portobello mushrooms offer bold, smoky undertones that enhance the depth of flavor in any soup.
• Shiitake: Shiitake mushrooms contribute a robust, woodsy aroma and flavor, perfect for enhancing broth-based soups.
• Pioppino Mushroom: Pioppino mushrooms add a nutty, earthy depth to soups and make a delightful garnish with their delicate, umbrella-shaped caps.

OTHER SOUP RECIPES YOU MAY ENJOY!

• Creamy Potato Leek Soup
• Chicken Mulligatawny Soup
• Roasted Poblano Pumpkin Soup
• Wild Rice Chicken Soup
• Pumpkin Red Lentil Soup 

EQUIPMENT NEEDED FOR SUNCHOKE AND WILD MUSHROOM SOUP

• Large stockpot – For sautéing ingredients and simmering the soup.
• Sharp knife and cutting board – For chopping onions, sunchokes, mushrooms, and herbs.
• Mandoline slicer – To create thin, even slices for sunchoke chips.
• Immersion blender or countertop blender – To puree the soup to your desired texture.
• Slotted spoon – For removing fried sunchoke chips from the oil.
• Small frying pan or saucepan – To fry sunchoke chips.
• Thermometer (optional) – To monitor oil temperature when frying (350°F/175°C).
• Measuring cups and spoons – For accurately measuring ingredients.
• Wooden spoon or spatula – For stirring ingredients while cooking.
• Serving bowls and ladle – For presenting and serving the finished soup.
• Paper towels – For draining fried sunchoke chips.

HISTORY OF SUNCHOKES

Sunchokes, also called Jerusalem artichokes, are native to North America and have a fascinating history rooted in Indigenous cuisine. Native American tribes, especially in the Great Plains, cultivated these hardy "sun roots" for their nutrition and resilience. French explorers brought them to Europe in the 1600s, where they quickly gained popularity. Fun fact: their unusual name comes from a mix-up with the Italian word for sunflower, "girasole," and their artichoke-like flavor.

Over the centuries, sunchokes became a staple in Europe during times of scarcity, even earning the nickname "famine food." Thankfully, they’ve made a modern comeback, embraced by chefs for their sweet, nutty flavor and versatility in dishes like soups and purées. Once a humble tuber, sunchokes are now celebrated as a sustainable, seasonal ingredient that brings a touch of earthy charm to the table.

DIET CATEGORIES THIS SUNCHOKE SOUP RECIPE AND ADAPTATIONS:

Bite Me Industries is a produce-centric blog celebrating seasonal ingredients, with a strong emphasis on baking and flavor-driven recipes for the home kitchen that transport you to your favorite café, bakery, or bistro for a special meal or indulgence. The diet categories listed below are provided for your convenience and are not intended as nutritional advice.

Here is a quick reference if you are trying to meet a dietary consideration.

• DF (Dairy-Free): This recipe includes butter. Replace butter with plant-based alternatives to make it dairy-free.
• EF (Egg-Free): Yes, this recipe is naturally egg-free.
• GF (Gluten-Free): Yes, it is gluten-free as written, provided all ingredients (including bouillon) are verified gluten-free.
• NF (Nut-Free): Yes, it is nut-free, making it safe for nut allergies.
• PB (Plant-Based): No. However, one can substitute with vegetable stock and plant-based butter to make it plant-based.
• SF (Sugar-Free): Yes, there are no added sugars.
• VE (Vegetarian): No. This recipe can be made vegetarian when substituting with vegetable stock.
• VG (Vegan): No. Substitute with vegetable stock and plant-based butter to make it vegan.
• Keto: Yes, this recipe can be keto-friendly due to its low-carb ingredients. Verify stock and bouillon for carb content.
• Whole30: No, due to the inclusion of wine and bouillon. Replace wine with fresh squeezed lemon juice or apple cider vinegar, and the bouillon with Whole30-compliant seasonings to adapt it.

Print Pin

Sunchoke and Mushroom Soup

Warm, creamy, and packed with earthy flavors, this Sunchoke and Wild Mushroom Soup is a celebration of foraged goodness. Velvety sunchokes (Jerusalem artichokes) blend seamlessly with the savory richness of wild mushrooms, creating a comforting bowl that's perfect for cozy evenings. Serve it with crusty bread!

Course Dinner, Sides

Cuisine American Farm-to-Table, French

Keyword Sunchoke Soup Recipe, Wild Mushroom Soup

Prep Time 10 minutes

Cook Time 20 minutes

Blending 5 minutes

Total Time 35 minutes

Servings 4

Calories 3122kcal

Ingredients

• 2 tablespoon olive oil (30 ml)
• 2 tablespoon butter (28 g)
• 8 oz shallot (225 g), leek, or sweet onion
• 1 teaspoon thyme leaves or 2 sprigs
• 2 cloves garlic minced
• ¼ cup dry white wine (60 ml)
• 8 oz fresh mushrooms (225 g), Morel, Maitake, Chanterelle, Beech, Oyster, Black Trumpet
• 2 lbs sunchokes a.k.a. Jerusalem artichokes (900 g), cleaned, peeled, and cubed
• 6 cups chicken (1.5 liters) or vegetable stock
• 1 teaspoon Knorr chicken bouillon (5 g)

Garnishes

• Freshly ground black pepper to taste
• Pepitas pumpkin seeds
• Fresh or sautéed wild mushrooms
• Crispy sunchoke chips see instructions
• Truffle oil paired with fresh herbs. For an optional garnish, try a drizzle over the top

Instructions

• Prepare the base: Melt the butter with the olive oil in a large stockpot over medium heat.
• Sauté the aromatics: Add the onions (or leeks/shallots) and sauté for 5–7 minutes until translucent and lightly golden.
• Add garlic and herbs: Stir in the minced garlic and thyme leaves (if using). Cook for 1 minute until fragrant.
• Deglaze with wine: Pour in the white wine, letting it cook for 2–3 minutes to allow the alcohol to evaporate.
• Cook the mushrooms: Add the mushrooms to the pot and sauté for 3–4 minutes until softened.
• Simmer with sunchokes: Stir in the sunchokes and pour in the stock. Add the bouillon to taste and mix well. Bring to a boil, then reduce the heat to medium-low. Cover and simmer gently for 20 minutes, or until the sunchokes are fork-tender.
• Blend the soup: Use an immersion blender to puree the soup directly in the pot, or transfer it carefully to a blender. Blend until smooth, or leave some texture if preferred. Be cautious when blending hot liquids!
• Season to taste: Stir in salt and freshly ground black pepper, adjusting to your taste.
• Prepare Sunchoke Chips: Thinly slice 2–3 sunchokes using a mandolin. Heat olive oil in a pan to 350°F (175°C). Fry the slices until deep golden on both sides. Remove with a slotted spoon and sprinkle with salt. Be sure to make plenty, these are the crowning jewel and deliver beautiful texture.
• Finishing Touches: Garnish the soup with pepitas, fresh or sautéed mushrooms, and crispy sunchoke chips for added texture and flavor.
• Serve and enjoy: Ladle the soup into bowls and top with your chosen garnishes. Serve warm with crusty bread or herbed crackers.

Notes

Nutrition

Serving: 1serving | Calories: 3122kcal | Carbohydrates: 54g | Protein: 7g | Fat: 320g | Saturated Fat: 96g | Polyunsaturated Fat: 65g | Monounsaturated Fat: 144g | Trans Fat: 0.2g | Cholesterol: 276mg | Sodium: 187mg | Potassium: 1358mg | Fiber: 7g | Sugar: 28g | Vitamin A: 246IU | Vitamin C: 15mg | Calcium: 63mg | Iron: 9mg