Jerusalem artichoke soup from Winter Food by Jill Norman

Ingredients

• salt and freshly ground black pepper
• 200ml single cream
• 2 dried horn of plenty mushrooms per serving, crumbled, to garnish
• pinch of nutmeg
• 1 onion, chopped
• 1 litre vegetable or chicken stock, or water
• 750 g Jerusalem artichokes, peeled and thickly sliced
• 80 g butter