1 lg. onion
1 c. water
2 c. cooked parsnips
7 c. milk
6 tbsp. butter
4 1/2 tbsp. flour
1 1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. paprika

Mince the onion and boil until tender in the water. Puree the cooked parsnips and onions by forcing them through a sieve. Scald the milk in a deep kettle. Add the pureed vegetables. Blend the butter and flour and stir into the soup, continuing to stir over low heat until the mixture is smooth and slightly thickened. Sprinkle with salt, pepper and paprika and serve immediately. Serves 8.