Preheat oven 425F.
Toss Sunchokes, potatoes and garlic with 1 tbsp. olive oil in large bowl: season with salt and pepper
Spread mixture into baking dish. Toss mushrooms with another tbsp. of olive oil in a separate bowl and spread into separate baking dish.
Bake potato mixture for 20 min. Place mushrooms in oven and continue baking until potatoes are soft and slightly browned (about 25min more). Remove both dishes from oven and set aside.
Melt butter in large stock pot over med low heat; add onions and cook until soft (7-10min). Stir the roasted potato mixture and mushrooms into onions along with pinch of salt and add 2 cups water; allow mixture to come to simmer, stirring occasionally, for 4-5 min. Stir the mushroom, broth, lemon juice, zest and sage into mixture. Cover and cook on low simmer to allow flavors to blend (about 20 min). Allow soup to cool slightly then blend in batches until pureed. Salt and pepper to taste and top with sour cream or yogurt if desired. Feta cheese may also be good!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (169g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 41 (89%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 7.6mg||2 %|
|Sodium 10.3mg||0 %|
|Potassium 25mg||1 %|
|Total Carbohydrate 1.6g||0 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 1.1g|
|Protein 0.2g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 46
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