Deborah Finn's Jerusalem Artichoke Soup

This is my friend deborah's recipe. It's from our community cookbook -- givat ze'ev, a community cooks. Posted in response to a request.

Lightly fry the onions in the oil until soft.

Add in the artichokes.

Add the seasoning and then the water.

Add in the potatoes.

Let the liquid come to a slow boil and then let simmer for a further hour until the vegetables are soft.

When the liquid has cooled down puree or blend the soup well and return to the pot.

Season more if necessary , to taste.

Serve hot or cold.

Serve parve with croutons and parsley.

Serve dairy with a dollop of sour cream or plain yogurt.

onion, jerusalem artichokes, potatoes, water, salt and pepper, dill, parsley, mustard powder