Sunchoke and Roasted Mushroom Bisque

What? More sunchokes? I'm sorry, were you under the impression that one can have too many sunchokes? You were dead wrong.

A heaping handful of red or fingerling potatoes, diced
5 big knobby sunchokes, at least, sliced not too thin
3 big handfuls of crimini mushies, sliced
1 large onion, diced
olive oil
butter or "butter"
6-7 sage leaves, minced
sea salt
8 cups vegetable broth
1/2 cup "milk"

Toss the potatoes and sunchokes in olive oil and salt and roast in the oven at 425 for about 20 min. Toss the mushies in some oil and throw them in the oven too for about 20 minutes. Sit down and read or call someone from Pittsburgh. You have some time to kill. When those guys are almost stick-a-fork-in-me-I'm-done, saute the onion in the butter until it's soft and translucent. Add the tubers, mushies, broth, sage, salt, and simmah dahn nah for another 20 minutes or so. I went ahead and blended with my immersion blender, but it left the soup someone chunky. If you're not into that I'd let it cool and put it in a "real" blender. (Quotation marks are so-as not to offend immersion blenders.) Add the "milk" at the end for additional creaminess.

I ate it with a side of roasted beets, pots, carrots, and sunchokes, because guess what- you can't have too many sunchokes.