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Sunchoke Soup with Sautéed Chanterelles

Servings: 4

The nutty flavor of sunchokes is the perfect base for this rich soup, especially when combined with another cool-weather favorite: earthy chanterelles. If you can’t get your hands on chanterelles, you can substitute oyster mushrooms or other wild mushrooms of your choice.


  • 3-1/2 cups sunchokes, rinsed thoroughly and peeled
  • 1 apple, peeled and chopped
  • 1 clove garlic, minced
  • 1/4 cup extra-virgin olive oil, divided
  • 5 sprigs fresh thyme
  • Kosher salt and freshly ground black pepper
  • 3-1/2 cups water
  • 2 Tbs. heavy cream
  • 1 tsp. lemon zest
  • 1 Tbs. lemon juice
  • 1-1/2 cups chanterelle mushrooms
  • 1/3 cup sunflower seeds
  • Fresh tarragon
  • Good-quality bread, for serving


Cut all but 2 of the sunchokes into large pieces. Using a mandoline, cut the remaining 2 sunchokes into thin slices and place in a bowl of cold water until ready to serve.

In a large saucepan, cook the sunchokes, apple, and garlic in 3 Tbs. of the oil over medium heat until slightly softened, 3 to 4 minutes. Add 31/2 cups water, the thyme, 3/4 tsp. salt, and several grinds of pepper. Bring to a boil. Reduce the heat and simmer, uncovered until the sunchokes are soft, 10 to 15 minutes.

Remove the thyme sprigs and add the cream. Simmer 2 minutes more. Using an immersion blender, blend until smooth and creamy. Add the lemon zest and juice. Keep warm.

Heat a pan over medium-high heat. Add the remaining 1 Tbs. oil, and when it starts to glisten, add the chanterelles, stirring and shaking for a few minutes until they slightly crisp and browned. Season with salt and pepper.

Place the sunflower seeds in a small pan. Cover with water and a pinch of salt. Bring to a boil, and boil the sunflower seeds until the water evaporates. Transfer to a bowl and let cool.

Top the soup with the reserved slices of sunchoke, the sautéed mushrooms, boiled sunflower seeds, and tarragon. Serve with bread.


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