Roasted Mushroom and Sunchoke Bisque

So, this recipe is so easy and the results are amazing!

2 lbs Jerusalem artichokes, scrubbed and sliced approx. 1/3 thick
1 Large yukon potato diced
Whole head of garlic
Olive oil
Salt and Pepper
8-10 ounces of mixed mushrooms sliced
1 large onion diced
6 cups of mushroom broth(***see recipe below) very easy and so much better than packaged broth.

Whole clove of garlic -trim top and drizzle with olive oil. Wrap lightly in foil and bake for 40 minutes.
Toss mushrooms with a tablespoon of olive oil and layer on a baking sheet.
Toss the potatoes, jerusalem artichoke, potatoes and onion in a bowl with a little olive oil, salt and pepper. Layer on a cookie sheet or similar oven dish and bake for 40 minutes.
Once artichoke mixture has been in oven 20 minutes, add the mushrooms.

Roast additional 20 minutes…Total oven time is approx. 45 minutes.
Remove artichoke pan, mushroom pan and garlic.
Garlic -squeeze roasted garlic cloves into a little bowl

Combine all ingredients into a large bowl and use an immersion blender to puree.
Add seasoning as desired…salt, pepper, etc.

***MUSHROOM BROTH
1 leek -white part
1 onion- quartered (I prefer cipollini)
2 whole carrots
celery & parsley
1 cup fresh mushroom- shiitake, oyster, etc…whatever is in season.

In a large pot, simmer for an hour- 1 cup mixed mushrooms, onion and leek
Strain and reserve the broth for the Bisque.