Roasted Mushroom and Sunchoke Bisque

Name: Roasted Mushroom and Sunchoke Bisque
Prep time: 20 min
Cook time: 1 h 20 min
Yield: 6 servings
Ingredients: 2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick; 1 large Yukon Gold potato, diced; 6 large cloves garlic; 2 tablespoons olive oil, divided; sea salt and freshly ground black pepper to taste; 8 ounces mushrooms, sliced; 2 tablespoons vegan margarine; 1 large onion, diced; 1 teaspoon sea salt; 2 cups water; 6 cups mushroom broth; 1 tablespoon chopped fresh sage; 1/2 cup soy milk (optional)

Roasted Mushroom and Sunchoke Bisque was pinched from <a href="http://allrecipes.com/Recipe/Roasted-Mushroom-and-Sunchoke-Bisque/Detail.aspx" target="_blank">allrecipes.com.</a>

""The roasted mushrooms play off the unique sunchoke (a.k.a. Jerusalem artichoke) flavor in this simple and hearty soup."..."

INGREDIENTS

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2 pounds Jerusalem artichokes, scrubbed and sliced 1/3-inch thick

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1 large Yukon Gold potato, diced

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6 large cloves garlic

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2 tablespoons olive oil, divided

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sea salt and freshly ground black pepper to taste

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8 ounces mushrooms, sliced

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2 tablespoons vegan margarine

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1 large onion, diced

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1 teaspoon sea salt

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2 cups water

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6 cups mushroom broth

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1 tablespoon chopped fresh sage

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1/2 cup soy milk (optional)

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