Sunchoke Soup with Mushrooms and Paprika Oil Recipe

Name: Sunchoke Soup with Mushrooms and Paprika Oil
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 4 garlic cloves, coarsely chopped; 2 medium leeks, white and tender green parts only, thinly sliced; 2 celery ribs, thinly sliced; 1 medium onion, thinly sliced; Salt and freshly ground pepper; 4 thyme sprigs; 3 pounds sunchokes, peeled and cut into 1-inch pieces; 1 baking potato, peeled and sliced 1/4 inch thick; 1 cup dry white wine; 6 cups chicken stock or low-sodium broth; 1 cup heavy cream; 2 tablespoons unsalted butter; 1 tablespoon extra-virgin olive oil; 1/2 pound oyster mushrooms, large ones halved; 1/2 pound shiitake mushrooms, stems discarded and caps quartered; 1 tablespoon chopped parsley; 1 tablespoon chopped chives; Salt and freshly ground pepper; 1/2 cup vegetable oil; 2 tablespoons smoked sweet paprika, preferably pimenton de la Vera; 3/4 teaspoon cayenne pepper

Servings: persons

2 tablespoons unsalted butter
4 garlic cloves, coarsely chopped
2 medium leeks, white and tender green parts only, thinly sliced
2 celery ribs, thinly sliced
1 medium onion, thinly sliced
Salt and freshly ground pepper
4 thyme sprigs
3 pounds sunchokes, peeled and cut into 1-inch pieces
1 baking potato, peeled and sliced 1/4 inch thick
1 cup dry white wine
6 cups chicken stock or low-sodium broth
1 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 pound oyster mushrooms, large ones halved
1/2 pound shiitake mushrooms, stems discarded and caps quartered
1 tablespoon chopped parsley
1 tablespoon chopped chives
Salt and freshly ground pepper
1/2 cup vegetable oil
2 tablespoons smoked sweet paprika, preferably pimenton de la Vera
3/4 teaspoon cayenne pepper

1
In a large pot, melt the butter.
2
Add the garlic, leeks, celery and onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until softened, about 8 minutes.
3
Add the thyme, sunchokes, potato and wine and cook for 3 minutes.
4
Add the stock and bring to a boil.
5
Simmer over moderately low heat until the potatoes and sunchokes are tender, about 20 minutes.
6
Discard the thyme sprigs.
7
Working in batches, puree the soup in a blender until smooth; return the soup to the pot.
8
Stir in the heavy cream, season with salt and pepper and keep warm.
9
In a large skillet, melt the butter in the olive oil.
10
Add the mushrooms, cover and cook over moderate heat, stirring occasionally, until tender and starting to brown, about 7 minutes.
11
Uncover and cook, stirring, until browned, about 4 minutes longer.
12
Stir in the parsley and chives and season with salt and pepper.
13
In a small saucepan, heat the vegetable oil.
14
Add the paprika and cayenne and cook over moderate heat until the oil has a smoky flavor, about 1 minute.
15
Let cool.
16
Ladle the soup into bowls.
17
Top each portion with mushrooms and a drizzle of paprika oil.
18
Serve right away.

1531

kcal

Calories

Fat

Carbs

131

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 4 garlic cloves, coarsely chopped, 2 medium leeks, white and tender green parts only, thinly sliced, 2 celery ribs, thinly sliced, and more.

Yes, Sunchoke Soup with Mushrooms and Paprika Oil falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sunchoke Soup with Mushrooms and Paprika Oil

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions