Ingredients (for 3 – 4 portions)
125 gram of shitake mushrooms
1 celery stick
2 big carrots
1 sweet potato
300 grams of Jerusalem artichoke
1 fennel root
1.2 litre of water
Salt & pepper to taste
1 tablespoon of chives, diced
A drop of truffle oil
Peel and chop the onion. Clean the shitake mushrooms and cut them into medium pieces. Heat the saucepan and add olive oil. Stir the mushrooms until they turn brown, then add chopped onions and fry until onions are cooked.
Peel the Jerusalem artichokes, carrots and sweet potato, put them into the casserole with 1.2 litters of water, add celery stick and fennel root. Cook until the vegetables are ready (approx. for 30 minutes). Season with salt and pepper to taste.
Add the mixture to the blender and blend until smooth. Serve the soup with a few spoons of shitake mushrooms, sprinkled with chives and add a few drops of truffle oil. Bone appetit!