Jerusalem Artichoke and Porcini Soup Recipe

Ingredients

100 g butter

1 cup dried porcini, chopped/crushed

1000 ml boiling water

2 onions chopped

6 cloves garlic

3 kg Jerusalem artichokes, scrubbed and chopped

2 potatoes, peeled and cubed

3 liters chicken stock

300 ml cream

3 T mushroom soy

½ tsp nutmeg

1 T salt

1 tsp black pepper

 Method

Heat a large pot and add the butter, sauté the onions, garlic, artichokes and potatoes for 5 minutes.

Pour the boiling water over the porcini and leave to soak for 1 hour.

Add the remaining ingredients and simmer until the vegetables are soft.

Puree smooth and serve with croutons and chopped chives.

A delicious crispy baguette on the side and a generous glass of La Motte Chardonnay, will change a bowl of soup into a delicious meal!