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White Turnip and Potato Soup

2 c Onions, chopped
2 tb Butter
5 c Chicken stock
3 c White turnips, peeled/cubed
3 c Potatoes, peeled/cubed
1 tb Fresh parsley, chopped
1 c Milk or cream
Salt and pepper to taste

Slowly saute onions in butter until translucent, about 15 mins. Bring stock to a boil and add turnips, potatoes, parsley and onions. Lower heat and simmer, partially covered, for 20 mins., until vegetables are tender. Reserve 2 c. of vegetables. Puree remaining soup in processor or blender. Return soup to saucepan; add reserved vegetables and milk : or cream. Salt and pepper to taste and reheat.


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