Roasted Mushroom and Sunchoke Bisque Recipe

Preheat an oven to 425 degrees F (220 degrees C).

Toss the Jerusalem artichokes potatoes and garlic with 1 tablespoon olive oil in a large bowl; season with sea salt and black pepper. Spread the mixture into a baking dish. Toss the mushrooms with another tablespoon of olive oil in a separate bowl; spread into a separate baking dish.

Bake the potato mixture in the preheated oven for 20 minutes. Place the mushrooms in the oven and continue baking until the potatoes are soft and slightly browned about 25 minutes more. Remove both dishes from the oven and set aside.

Melt the vegan margarine in a large stock pot over medium-low heat; cook the onion in the margarine until completely soft 7 to 10 minutes. Stir the roasted potato mixture and the mushrooms into the onions along with 1 teaspoon sea salt and the water; allow the mixture to come to a simmer stirring occasionally for 4 to 5 minutes. Stir the mushroom broth and sage into the mixture. Place a cover on the stock pot and cook to allow the flavors to blend about 20 minutes.

Allow the soup to cool slightly before pouring in batches into a blender filling the pitcher no more than halfway. Hold the lid firmly with a folded kitchen towel and carefully start the blender using a few quick pulses to get the soup moving before leaving it on to puree; transfer blended batches to a clean pot. Alternately you can use a stick blender and puree the soup in the pot. Stir the soy milk if using into the finished bisque to serve.