JERUSALEM ARTICHOKE SOUP WITH MUSHROOMS

Heat the butter with the garlic cut into slices. You can remove the pieces of garlic when they have flavoured the sauce, if you like. Peel the Jerusalem artichokes and cut them into very thin slices, adding them to the garlic, which should not be browned, but only used to add flavour. Add the vegetable stock cube and about 2 litres of boiling water. When the tubers are cooked, add the finely sliced mushrooms and continue cooking for 5 minutes. Meanwhile, beat the egg yolks with the cream and season with a knob of butter mixed with chopped mint. If the soup is too cold, warm it up without boiling.