JERUSALEM ARTICHOKE AND FIELD MUSHROOM SOUP
In a large saucepan, sauté the onions, garlic, celery, chilli flakes and thyme in the olive oil until softened, light in color and fragrant.
Add the artichokes, mushrooms, 1 litre of water and stock. Season well with salt and pepper.
Simmer the soup for 30 minutes until the artichokes are tender. Add the cavolo nero and simmer for a further 5 minutes. Check the soup for seasoning and adjust.
Serve with fresh parsley and grated parmesan.
1/4 cup Olive Oil
2 medium red onions finely diced
3 cloves of garlic sliced
2 sticks Celery finely diced
1/2 teaspoon Farro dried chilli flakes
1 teaspoon fresh thyme chopped
5 large field mushrooms chopped
500 grams Jerusalem artichokes washed well, scrubbed and chopped
1 bag silverbeet or kale, trimmed and chopped
1 litre Foundation Foods chicken or vegetable stock
1/2 cup flat leaf parsley roughly chopped