Jerusalem Artichoke Soup

• 12 jerusalem artichokes,peeled and coarsely chopped
• 3/4 cup shallots, minced
• salt
• white pepper
• 1 tablespoon olive oil
• 4 cups vegetable stock
• 3 cups water
• 1/2 cup white wine
• 1 bay leaf
• 5 sprigs of parsley
• 1 clove garlic
• 1 medium carrot
• 6 mushrooms

1. In a stock pot or pressure cooker sweat the shallots in olive oil then add the jerusalem artichokes and cook til tender. Add salt and pepper.
2. Pour in the liquids and add the bay leaf, parsley, garlic and carrot. Bring to a simmer and cook for 30 -45 min or 7 minutes if you are using a pressure cooker.
3. Remove the parsley and carrot and bay leaf. Puree the soup with an immersion blender.
4. slice mushrooms and saute over high heat in butter or olive oil til tender . Place a few pieces in the bowl when serving the soup

artichokes, shallots, salt, white pepper, olive oil, vegetable stock, water, white wine, bay leaf, parsley, clove garlic, carrot, mushrooms

Taken from food52.com/recipes/7764-jerusalem-artichoke-soup (may not work)