• 1 kg (2 lb) Jerusalem artichokes
• juice of ½ lemon
• 3 tbsp olive oil
• 2 shallots, diced
• 200 ml (6 fl oz/¾ cup) white wine
• 800 ml (27 fl oz/3⅓ cups) chicken or vegetable stock
• 125 ml (approx. 4 fl oz/⅔ cup) cream
• 1 parsnip
• 25 g (1 oz/5 tsp) butter
• 150 g (5 oz/1⅔ cups) mixed forest mushrooms, torn into strips
• freshly ground pepper and salt

Peel the artichoke, cut in equal slices and add the lemon juice to prevent discolouration. Heat a little oil in a large pan. Sauté the shallots, add the artichoke, fry briefly and add the white wine. Slightly reduce and add the stock. Allow to simmer on low heat until the artichoke is cooked. Purée the soup until smooth using a hand blender. Add the cream and stir well.

Peel the parsnip and cut into thin slices. Heat the butter and reserved olive oil in an non-stick pan and sauté the parsnip and mushroom slices on both sides until crunchy. Generously add fresh salt and pepper. Pour the soup into bowls, top with the parsnip and mushrooms.