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Jerusalem Artichoke Soup

2 lb Jerusalem artichokes
6 c Chicken broth
1 c Thinly sliced green onions
Salt/pepper to taste
2 tb Minced fresh dill

Scrub Jerusalem artichokes and cook in simmering water 30-40
minutes, until tender. Drain and discard cooking liquid. Peel and mash
artichokes and place in a large saucepan. Stir in chicken broth
and green onions.

Simmer for about 15 minutes; season to taste with salt/pepper and serve sprinkled with dill.

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