2 c. sliced turnips
1 c. sliced potato
1 small onion, chopped
3 tbsp. butter
1 1/2 tbsp. flour
3 c. chicken broth
1 can evaporated milk
1 tbsp. chopped parsley

Melt butter. Add turnips, potatoes and onion. Cook on medium heat until tender (about 20 minutes). Sprinkle in flour and blend. Add broth and stir well. Bring to boil. Reduce heat and simmer 15 minutes. Cool and blend in food processor or blender until smooth. Add evaporated milk and salt, to taste. Reheat.

Serve hot.