---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups, Vegetables
       Yield: 4 servings
       2 lb Jerusalem artichokes
       6 c  Chicken broth
       1 c  Thinly sliced green onions
            Salt/pepper to taste
       2 T  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