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Artichoke and mushroom soup
- 500 g Jerusalem artichokes, peeled and sliced
- 250 g mushrooms, sliced
- 1 medium onion, chopped
- 2 garlic cloves, crushed
- 2 sticks celery, chopped
- 1.5 tsp thyme
- 25g butter or cooking margarine
- 1 tbs olive oil
- 750 ml vegetable stock (eg Buillon)
- salt and pepper to taste
Directions:View on BBC Good Food
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