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Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms

Sunchoke (Jerusalem Artichoke) and Leek Soup with Mushrooms Recipe

  • 2 tablespoons olive oil
  • 2 large leek, halved lengthwise and thinly sliced crosswise
  • 6 sunchokes, roughly chopped
  • 3 stalks celery, chopped
  • 1 large carrot, chopped
  • 3 cloves garlic, minced
  • salt and ground black pepper to taste
  • 2 bay leaves
  • 1/2 bunch fresh tarragon, chopped
  • 1 dash vermouth
  • 5 cups vegetable broth
  • 2 bunches watercress
  • 2 tablespoons butter
  • 2 cups chopped fresh mushrooms
  • 1/2 bunch fresh tarragon, chopped
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Nutritional information
Nutrition Facts
Serving Size 1/5 of a recipe
Amount Per Serving
Calories 199
Total Fat 11g
Saturated Fat 3.7g
Cholesterol 12mg
Sodium 655mg
Total Carbohydrate 21.4g
Dietary Fiber 3.9g
Sugars 8.5g
Protein 6g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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