Jerusalem Artichoke & White Mushroom Soup with Black Truffle Recipe | Yummly
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Jerusalem Artichoke & White Mushroom Soup With Black Truffle

MY KITCHEN RULES
54Ingredients
90Minutes
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Ingredients

US|METRIC
4 SERVINGS
  • 1 kilogram chicken (optional)
  • 4 sticks celery (optional)
  • 4 cloves garlic (optional)
  • 1 brown onion (optional)
  • 1 carrot (optional)
  • 1 baby fennel (optional)
  • 1 bunch parsley (optional)
  • 1 bunch thyme (optional)
  • 2 bay leaves (optional)
  • 100 milliliters apple cider vinegar (optional)
  • 1 teaspoon salt (optional)
  • 1 teaspoon sugar (optional)
  • 100 grams shimeji mushrooms (optional)
  • 2 tablespoons olive oil (optional)
  • 50 grams butter (optional)
  • 250 grams jerusalem artichokes (optional)
  • 100 grams pancetta (optional)
  • 100 grams enoki mushrooms (optional)
  • 150 grams oyster mushrooms (optional)
  • 150 milliliters dry white wine (optional)
  • 250 milliliters cream (optional)
  • 1 flatbread (optional)
  • 450 grams self raising flour (optional)
  • 400 milliliters coconut (optional)
  • black truffle (optional)
  • herbs (optional)
  • 1 kilogram chicken
  • 4 sticks celery
  • 4 cloves garlic
  • 1 brown onion
  • 1 carrot
  • 1 baby fennel
  • 1 bunch parsley
  • 1 bunch thyme
  • 2 bay leaves
  • 100 milliliters water
  • 100 milliliters apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 100 grams shimeji mushrooms
  • 100 grams pancetta
  • 100 grams enoki mushrooms
  • 150 grams oyster mushrooms
  • 150 milliliters dry white wine
  • 750 milliliters chicken stock
  • 250 milliliters cream
  • 1 bay leaf
  • 2 tablespoons olive oil
  • 50 grams butter
  • 1 brown onion
  • 2 cloves garlic
  • 250 grams jerusalem artichokes
  • 450 grams self raising flour
  • 400 milliliters coconut
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