Pear and Sunchoke Soup with Chanterelle Mushrooms and Bacon - USA Pears

Ingredients

• Soup
• 2 tablespoons butter
• 1 small onion, thinly sliced
• 1 ½ pounds sunchokes, peeled and diced (yields about 1 pound)
• 3-4 cups sparkling water
• 2 medium-size ripe Bosc or Bartlett USA Pears, peeled, cored, diced
• Salt and fresh ground black pepper
• Chanterelle Mushroom Garnish
• 4 ounces bacon, diced
• 1 teaspoon unsalted butter
• 4 ounces chanterelle mushrooms
• ⅓ cup thinly sliced shallot