5 tbsp. butter, divided
2 c. onion, chopped
2 tbsp. flour
6 c. rich chicken broth
Sm. bunch parsley, tied with string
2 bay leaves
Salt and white pepper to taste
2 c. potato, diced
1 c. celery, diced
1 c. white turnip, diced
3-4 carrots, cut in julienne strips
2 lg. leeks, cut in julienne strips
6 lg. mushrooms, sliced thin or cut in strips
1/2 to 1 c. heavy cream

Saute onion in 4 tablespoons butter until soft, but not brown. Add flour and stir over moderate heat for about 2 minutes. Gradually add chicken broth, whisking until smooth. Add potatoes and seasonings 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 must barely cooked, add the chopped celery which should remain crisp, and the turnip. Add heavy 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, carrot, and mushroom.