Title: Jerusalem Artichoke Soup
Categories: Mohegan Amerind Soup Vegetable
Yield: 4 Servings

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.

Source: Spirit of the Harvest

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