Topinambur and mushroom cream soup

80 g of topinambur chips
200 g of fresh mushrooms
100 g of carrots

50 g of onions

50 g of vegetable oil

Boil topinambur chips for about 8 min. Finely cut the carrots, mushrooms and onions and stew in oil. Mix with the boiled topinambur and boil the whole mixture for further 10 min. Remove from the fire and use a kitchen mixer to obtatin a homogeneous mass. Sprinkle with fresh dill before serving.