Summary

Ingredients

• 250 g Jerusalem artichoke
• 1 tablespoon clarified butter
• 50 g oatmeal
• 600 ml vegetable stock
• 150 ml white wine, (country wine, simple)
• 150 ml sweet cream
• 150 g mushrooms
• 50 g bacon, mixed
• 1 clove garlic
• some salt and pepper
• parsley, smooth

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Instructions

1. Brush off the Jerusalem artichoke tubers well and cut into thin slices with the skin on. Melt the clarified butter in a soup pot and sweat the Jerusalem artichoke in it. Add the oat flakes, toss briefly and deglaze with the white wine. When the wine is boiled, add 100 ml of the cream and the vegetable stock, cover and simmer on a low heat for about 15 minutes.
2. In the meantime, cut the mushrooms into thin slices and dice the bacon. In a pan over medium heat, drain the bacon, when the fat starts to run out, add the mushrooms and the crushed garlic. Slowly fry the mushroom pan until crispy, season well with salt and pepper.
3. Whip the remaining 50 g of cream, finely chop the parsley. Now puree the soup and garnish with the mushrooms and parsley.