Jerusalem artichoke soup with fried champignons and herb oil

Serves 6 people:

600 g Jerusalem artichokes

200 g button mushrooms

2 tbsp rapeseed oil

1 ½ dl finely chopped shallots

4 dl apple cider (dry)

4 dl vegetable stock (4 dl water, 2 stock cubes)

4 dl cream

Till serve:

1 oregano sprig

3 tbsp herb oil

Salt and black pepper

1. 1. Peel and cut the artichokes into smaller pieces. Pour 1 tablespoon of oil into a cold saucepan. Add the onion and place the pan on medium heat. Stir constantly with a wooden spoon and let the onions soften without taking color, about 10 minutes. Pour in the apple cider, increase the heat slightly and cook for an additional 5 minutes.

2. 2. Add the broth, cream and Jerusalem artichokes. Reduce the heat, whisk thoroughly to mix everything well and cook, covered, for about 15 minutes or until the Jerusalem artichokes are soft. Remove the pan from the heat, blend the soup until smooth, cover with a lid and set aside.

3. 3. Peel the mushrooms and cut them into small pieces. Heat the oil in a frying pan over high heat until it starts to smoke. Add the mushrooms and fry hard until they get a nice color, for about 10 minutes.

4. 4. Pour the soup into your Swedish Kåsa, top with mushrooms, drizzle over some herb oil and finish with salt, pepper and fresh oregano.