Korvasieni-Maa-Artisokkakeitto
recipe

A creamy and flavorful soup made with Jerusalem artichokes and wood ears mushrooms.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 1 onion
- 2 potatoes
- 4 Jerusalem artichokes
- 2 carrots
- 100 g wood ear mushrooms
- 0.25 tsp white pepper, ground
- 0.25 tsp black pepper, ground
- 0.5 tsp salt
- 200 ml water
- 1 piece of plain cream cheese (e.g., Koskenlaskija)
- Vegetable broth powder to taste
Instructions:
1. Wash and peel the onion, potatoes, Jerusalem artichokes, and carrots. Dice them into small cubes.
2. Sauté the onion and carrots in a pot with a splash of water until softened.
3. Add the potatoes, Jerusalem artichokes, and wood ear mushrooms to the pot along with the water. Cook until all vegetables are tender.
4. Stir in the cream cheese, white pepper, black pepper, and salt. Mix well until the cheese melts.
5. Puree the soup with an immersion blender until smooth.
6. Taste and add vegetable broth powder if needed.
7. Serve hot.
Nutritional Information (per serving):
Calories: 180
Protein: 5g
Carbohydrates: 30g
Fat: 6g
Fiber: 4g
Sodium: 400mg

Reviews: 4.6 (2896 reviews) ★★★★★ share