Cep, Thyme & Jerusalem Artichoke

Preparation

1. For the soup:

   • Peel and slice the artichokes then place in to a saucepan and cover with the water.
   • Bring the saucepan to the boil add the thyme and cook for 20 minutes.
   • Remove the saucepan from the heat and blend until smooth.
   • Return to the heat and bring back to the boil.
   • Whisk in the KNORR Classic Cream of Mushroom soup then reduce the heat and simmer for 3 minutes.

2. To serve:

   • Heat the oil and fry the mushroom until golden.
   • Remove the soup from the heat and pour in to serving bowls.
   • Garnish with the mushrooms, a spoon of crème fraiche and some crispy artichokes.