1/2 c. carrots, cubed
1/2 c. turnip, cubed
1/2 c. celery, diced
1/2 c. potato, diced
1/2 onion, sliced
4 c. water, boiling
4 bouillon cubes
5 tbsp. butter
1/2 tbsp. parsley, finely chopped
1/4 tsp. salt
1/4 tsp. pepper

Prepare the vegetables and cut into cubes of uniform size. Mix the carrots, turnip and celery; cook in 4 tablespoons of butter for about 4 minutes, stirring constantly. Add the potatoes and onion slices, cover and cook for 2 minutes longer. Add the bouillon cubes to the boiling water to dissolve and boil the vegetables in the resulting stock for about 1 hour or until the vegetables are soft. Add more water if needed. When ready to serve add the remaining butter, if any, and the parsley. 107 calories.