Jerusalem artichoke soup with fried mushrooms

Ingredients for 4 servings:

• 250 g Jerusalem artichoke
• 1 tbsp clarified butter
• 50 g oat flakes
• 600 ml vegetable stock
• 150 ml white wine (country wine, simpler)
• 150 ml sweet cream
• 150 g mushrooms
• 50 g bacon, streaky
• 1 clove(s) garlic
• some salt and pepper
• e.g. parsley, flat

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Good things from the Baden farm kitchen

Brush the Jerusalem artichoke tubers thoroughly and cut them into thin slices, skin on. Melt the clarified butter in a soup pot and sauté the Jerusalem artichokes. Add the oats, stir briefly, and deglaze with the white wine. Once the wine has boiled, add 100 ml of the cream and the vegetable stock, cover, and simmer over low heat for about 15 minutes. Meanwhile, thinly slice the mushrooms and dice the bacon. Fry the bacon in a pan over medium heat. When the fat renders, add the mushrooms and crushed garlic. Slowly fry the mushrooms until crispy, season generously with pepper and salt. Whisk the remaining 50 g of cream and finely chop the parsley. Purée the soup and garnish with the mushroom filling and parsley.