1/4 c. butter
1 c. finely chopped onion
1 c. diced celery
1 c. diced carrot
1/4 c. diced white turnip
3/4 lb. mushrooms, sliced
1 c. diced potato
1 c. skinned, seeded and chopped ripe tomato
4 c. boiling chicken broth
1/2 tsp. thyme
1 tbsp. chopped parsley

Melt butter in a heavy kettle, saute the onion until tender but not browned. Add celery, carrot and turnip and cook 5 minutes. Add mushrooms, cook 3 minutes longer.

Add the remaining ingredients and salt and pepper to taste. Simmer, covered until vegetables are tender but not mushy - about 10 minutes.