6 c. chicken stock
1/2 lb. butter
3 carrots
2 stalks leeks
2 lg. onions
2 turnips
1/4 head cabbage
3 stalks celery
3 tbsp. flour
2 c. cream
Salt & pepper to taste
Tabasco to taste

Melt butter in a heavy saucepan over low heat. Cut up vegetables. Add to pot. Cook until soft but not brown, about 30 minutes. Next, sprinkle with flour and cook 3 to 5 minutes more. Then add hot chicken stock, bring to a boil, reduce heat, cover and simmer 20 minutes. Run soup through a food processor or blender. Return to pot, add cream and heat thoroughly. Season with salt, pepper and Tabasco. Serves 10 to 12.