Roasted Mushroom and Sunchoke Bisque

Roasted Mushroom and Sunchoke Bisque
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  • 1 tablespoon chopped fresh sage
  • 6 cups mushroom broth
  • 2 cups water
  • ½ cup soy milk (optional)
  • 1 teaspoon sea salt
  • 1 large onion, diced
  • 2 tablespoons vegan margarine
  • + 6 more ingredients
    • 8 ounces mushrooms, sliced
    • sea salt and freshly ground black pepper to taste
    • 2 tablespoons olive oil, divided
    • 6 large cloves garlic
    • 1 large Yukon Gold potato, diced
    • 2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick

1. Preheat an oven to 425 degrees F (220 degrees C). 2. Toss the Jerusalem artichokes, potatoes, and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a sepa...

View full recipe at SpringPad


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