Cut the onion in rings, the garlic in slices, mushrooms in quarters and the Jerusalem Artichokes in small pieces.
Let's get cooking
Add half of the olive oil to the cooking pot and the other half to the frying pan. Bake the onions and garlic in the cooking pot until soft. In the meantime, you can cook the mushrooms in the frying pan until golden brown.
Once the onions are glossy, you can add the Jerusalem Artichokes, the bay leaf and vegetable stock. Bring this to a boil and let it cook for 20 minutes.
Keep a few mushrooms on the side for the decoration, and add the rest to the cooking pot. Time to add the Madeira as well!
Let the soup cook for another 10 minutes.
Blend & Serve
Blend the soup until smooth. You can add a splash of water to get the thickness you like! Don't forget to taste the soup and to add any additional seasonings.
Serve the soup with the cooked mushrooms, Microgreens and a drizzle olive oil!