Saute all the vegetables in a large soup pot with the
2 tablespoons butter until vegetables are limp. Add
chicken broth and simmer until turnips are tender.
Cool slightly, then process a little at a time through
a blender. Return soup to the pot and add the
half-and-half. Re-heat gently and serve hot, garnished
with a sprig of fresh dill. Submitted by: Mayor Kerry
Groom Kirschner of Sarasota, Florida
SOURCE: National Cooking Echo 04/18/90
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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