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Recipe by David Nunn

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1. Heat oil and margarine/butter in saucepan and add onion, garlic and celery. Cook for a couple of minutes until softened.
2. Add mushrooms and thyme, and cook until they start to become soft.
3. Add sliced artichokes, and cook for a further 5 minutes.
4. Add stock, bring to the boil, then simmer for around 20 minutes, or until the artichokes begin to disintegrate. Add salt and pepper as required.
5. Liquidise with a hand blender and serve.

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Ingredients

• 500 g Jerusalem artichokes, peeled and sliced
• 250 g mushrooms, sliced
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 2 sticks celery, chopped
• 1.5 tsp thyme
• 25g butter or cooking margarine
• 1 tbs olive oil
• 750 ml vegetable stock (eg Buillon)
• salt and pepper to taste

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Serves 4

Preparation and cooking times

Ingredients

• 500 g Jerusalem artichokes, peeled and sliced
• 250 g mushrooms, sliced
• 1 medium onion, chopped
• 2 garlic cloves, crushed
• 2 sticks celery, chopped
• 1.5 tsp thyme
• 25g butter or cooking margarine
• 1 tbs olive oil
• 750 ml vegetable stock (eg Buillon)
• salt and pepper to taste

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