4 slices uncooked bacon, chopped
1/4 c. butter
2 lbs. carrots, peeled and chopped
1 med. onion, peeled and thinly sliced
1 c. chopped celery
1/2 c. peeled and chopped turnip
1/2 c. flour
2 qts. chicken stock
2 tsp. chopped fresh parsley
1 bay leaf
1 tsp. thyme
1 1/2 c. milk
Salt and pepper to taste

In a large soup pot, saute bacon until limp. Add butter, carrots, onions, celery and turnips. Saute until onions are transparent (approximately 5 minutes). Add flour and continue cooking 2 minutes, stirring constantly. (Mixture will be quite dry.)

Add chicken stock and bring to a boil. Reduce heat, add herbs and simmer covered, 15 minutes. Cool slightly and puree in batches in blender or food processor. Return to pot, add milk, salt and pepper. Bring to a boil, reduce heat and simmer uncovered 5 minutes.