Description
Nancy Chang appreciates maitake mushrooms for their rich load of polysaccharides, which are well documented for their immune boosting and anti-tumor properties. She combines them into a decadent potato soup elevated with the subtle flavors and earthy aromas of sunchokes and tarragon. “Finish with a drizzle of truffle oil and you have an elegant dish that will nourish the people you love,” says Chang.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 3 ounces maitake mushrooms, sliced
- 8 cloves garlic, rough chopped
- 2 tablespoons fresh tarragon, remove from stem
- 4 cups chicken bone broth or vegetable stock
- 1/2 pound sunchokes, scrubbed and sliced into medium pieces
- 1 pound yukon gold potatoes, scrubbed and sliced into medium pieces
- 1 teaspoon coconut aminos
- 1/2 teaspoon white vinegar
- 1/2 teaspoon sea salt
- 1/3 teaspoon white pepper
Instructions
Heat olive oil in a large, heavy bottom pot over medium heat. Add onion and sauté until translucent and slightly browned, about 5-6 minutes.
Add mushrooms, stirring often for 1-2 minutes. Add garlic and tarragon and sauté for an additional 1-2 minutes.Add broth, sunchokes, and potatoes and bring to a simmer. Turn heat down to low, cover, and let cook for 20 minutes. Check potatoes. You want them to be fork tender.
Add coconut aminos and splash of white vinegar. Blend soup until smooth. Add salt and white pepper to taste.
- Category: Soups & Stews
