Silky Root Veggie Soup

2 tablespoons olive oil
2 1/2 cups leeks, about 2 medium, thoroughly washed and chopped
2 cloves garlic, chopped
3 cups Jerusalem artichokes (sunchokes), well scrubbed and dark spots removed no need to peel. Cut into medium chunks.
2 1/2 cups mushrooms, about 10 ounces, preferably crimini, quartered
2 teaspoons mushroom base, such as Better Than Bouillon Mushroom base, dissolved in 2 cups water or water
4 cups low sodium vegetable broth
1 tablespoon plain yogurt, optional for garnish
2 tablespoons chopped chives

Warm olive oil in a large soup pot. Add the leeks and saute over medium heat until wilted, about 6-7 minutes. Add the garlic and Jerusalem artichokes and continue to saute an additional 10 minutes. Add the mushrooms and cook another 5 minutes or until the mushrooms exude their juices.
Pour in the mushroom base solution. Bring to a boil, lower the heat, and allow to simmer about 45 minutes or until the artichokes can be easily pierced with the point of a knife. Add the vegetable broth, no need to reheat, this will lower the temperature for ease in pureeing.
Ladle the soup in batches into a blender and puree until smooth. Reheat when ready to serve.
Garnish with a swirl of yogurt of choice and a sprinkle of chopped chives and serve.

Nutrition Information