Sunchoke and Mushroom Soup

Fresh mushrooms garnished with pepita seeds on top of a bowl of Sunchoke 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

Cook Time 20

Blending 5

Total Time 35

Servings

Calories 3122kcal

Ingredients

2 tablespoon olive oil (30 ml)
2 tablespoon butter (28 g) or evoo for dairy-free
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