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Jerusalem Artichoke, Onion and Garlic Soup

1 1/2 lb Jerusalem artichokes, peeled and cut into 1/2 inch pieces
1 lg Onion, coarsely chopped
2 Ribs of celery, chopped
1 lg Carrot, peeled and chopped
4 Cloves garlic, peeled and chopped
1 tb Minced chives (optional) (up to 2)
1 pn Each of ground sage, tarragon, thyme, basil (or anything else you like)
2 qt Non-fat chicken stock
3 tb Corn starch
Salt and pepper to taste

Combine the veggies in a non-stick pan over medium heat, stirring frequently until the onion is clear and wilted, from 10 to 20 minutes. Add seasonings and all but a cup of stock and bring to a boil. Immediately lower the heat to a simmer and cover. Simmer gently about a half hour. Combine the starch and remaining stock and stir into the soup to thicken. Correct seasonings. Remove from heat and serve.

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