4 tbsp. butter, divided
2 c. onion, chopped
2 tbsp. flour
6 c. chicken broth
6 c. potatoes, diced
1 c. celery, diced
3 to 4 carrots, cut in julienne strips
2 lg. leeks, cut in julienne strips
6 lg. mushrooms, sliced thin
1/2 to 1 c. cream (evaporated milk)
2 bay leaves
Small bunch of parsley, tied with string
Salt and pepper to taste
1 c. turnips, diced

Saute onion in 4 tablespoons butter until soft, not brown. Add flour and stir over moderate heat for a couple minutes. Gradually add chicken broth, whisking until smooth. Add potatoes and seasoning, and simmer uncovered until potatoes are almost tender. Meanwhile, cook the turnip in a small amount of salted water and drain. Saute strips of carrot, mushroom and leek in 1 tablespoon butter until just softened, do not brown. When potatoes in the soup are just barely cooked, add the chopped celery, which should remain crisp, and the turnips. Add cream, stir until smooth, and taste for seasoning, adding salt and pepper if needed. Remove the parsley and bay leaves. Serve very hot, garnished with strips of leek, carrots and mushrooms.

As a supper dish, place two triangles of white bread which have been browned in butter in each bowl, cover with slice of cheese, and ladle the hot soup over all.