Jerusalem Artichoke and Mushroom Soup

- 4 tablespoons olive oil, divided
- 2 pounds Jerusalem artichokes, peeled and cut crosswise into ¼-inch-thick slices
- 1 large onion, chopped
- 2 garlic cloves, finely chopped
- 1 teaspoon finely chopped fresh rosemary, plus more for garnish, or ½ teaspoon crumbled dried rosemary
- 6 cups chicken stock, preferably homemade, or use canned low-sodium broth
- 10 ounces cremini mushrooms, sliced
- Salt and freshly ground black pepper
Instructions:
Never underestimate the element of surprise in your menus—it is always interesting to expose your guests to new ingredients.
- Heat 2 tablespoons of the oil in a large pot over medium heat. Add the Jerusalem artichokes and cook, stirring occasionally, until golden brown, abut 10 minutes.
- Add the onion and cook, stirring occasionally, until it softens, about 5 minutes. Stir in the garlic and rosemary, and cook until the garlic gives off its fragrance, about 1 minute. Stir in the stock and bring to a boil. Reduce the heat to medium-low. Simmer until the artichokes are barely tender, about 20 minutes.
- Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they are lightly browned, about 6 minutes. Stir into the soup and cook until the artichokes are very tender, about 10 minutes more. Season with salt and pepper to taste.
- Serve hot, topping each serving with a sprinkle of fresh rosemary.