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Cep, Thyme & Jerusalem Artichoke

Cep, Thyme & Jerusalem Artichoke – recipe

Ingredients

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Preparation

  1. Step 1

    • 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.

  2. Step 1

    • 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.

  3. Step 1

    For the soup:

  4. Step 1

    To serve:

  5. Step 1

    • 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.

  6. Step 1

    • 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.

  7. Step 1

    For the soup:

  8. Step 1

    To serve:

  9. Step 1

    • 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.

  10. Step 1

    • 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.

  11. Step 1

    For the soup:

  12. Step 1

    To serve:

  13. Step 1

    • 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.

  14. Step 1

    • 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.

  15. Step 1

    For the soup:

  16. Step 1

    To serve: