Cream-soup with Jerusalem artichoke & ricotta & mushrooms

Recipe of mushroom soup with Jerusalem artichoke and ricotta. Jerusalem artichoke (tubers) has a light taste like a stalk of cabbage. Boiled and/or  roasted Jerusalem artichoke gives the sweet taste to the soup. Jerusalem artichoke is very useful. Try this soup and find new taste.


  • ricotta cheese 7 oz.
  • Jerusalem artichoke (chopped) 1 lb.
  • cream 4 oz.
  • oyster mushrooms 3 oz.
  • champignons or white mushrooms 2 oz.
  • garlic (chopped) 3 cloves
  • thyme 1 bunch
  • olive oil 10 tbsp.
  • salt and pepper, to taste


  1. Pour 3 tablespoon of olive oil into a saucepan.
  2. Add Jerusalem artichoke, garlic and the thyme leaves for 1 minute.
  3. Pour boiling water from the kettle (1 liter) into the saucepan and boil over medium heat for about 15 minutes until the Jerusalem artichoke will not easily pierce the skewer, and water is not boiled down by half.
  4. Fry chopped oyster mushrooms and champignons in olive oil until golden brown. Add mushrooms into the saucepan.
  5. Pour the cream into the saucepan.
  6. Season with salt and pepper.
  7. Grind in a blender puree and simmer about 5 minutes.
  8. Pour ready soup into bowls.
  9. Cut ricotta into small pieces with a fork.
  10. Serve with pieces of ricotta, mushroom slices, sprinkle with thyme and olive oil.
  11. Enjoy your meal!!!