1/2 c. polyunsaturated oil
1 sm. onion, thinly sliced
2 med. potatoes, peeled & diced
1 celery stalk, sliced
1 lb. carrots, peeled & sliced
2 qt. hot water
4 chicken bouillon cubes
2 sprig parsley
1 tsp. salt
1/2 tsp. pepper
1 tbsp. flour if necessary
1 tbsp. Worcestershire

In large pot heat oil. Add onions, potatoes, celery and carrots. Cover. Simmer 15 minutes. Add water, chicken cubes, parsley, salt and pepper. Bring to boil; cover. Simmer 1/2 hour. Remove parsley sprig. Cool. Put in blender to puree. Return to pot. Add Worcestershire sauce and heat. Thicken with flour, if necessary.