Artichoke Soup

• 2 lbs. Jerusalem artichokes (marketing calls them sunchokes, but I don't)
• 3 cups water
• Salt & pepper to taste
• 6 cups chicken or vegetable broth
• 3 cloves garlic, minced
• 1 cup thinly sliced green onions or leek
• 1 tsp. mustard powder
• 2 Tbsp. fresh dill, chopped fine

Scrub the Jerusalem artichokes and cook them in simmering water 30–40 minutes, until tender.

Drain the artichokes and discard the cooking liquid. Mash the artichokes and place them in a large saucepan.

Stir in the broth, mustard, garlic, and green onions. Simmer this for about 15 minutes; season to taste with salt and pepper and serve sprinkled with dill.