Jerusalem artichokes are plentiful in the farmers market now, and this was the result of my efforts to find something to do with them. I use homemade roasted vegetable stock, but I'm sure chicken stock would be fantastic. I'm not sure about substituting water or canned vegetable stock. The results were surprisingly delicious. I made my soup in a pressure cooker in 10 minutes. It could obviously be made in a regular pot, cooked for 1/2 hour to 45 minutes . Brenda

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