INGREDIENTS

INSTRUCTIONS

In a gallon stock pot, heat the oil. When the oil is hot, add the
onions. Season the onions with salt and pepper. Saut the onions for 2
to 3 minutes or until wilted. Add the vegetables and garlic. Season
with salt and pepper. Stir in the stock and bring the liquid to a
boil. Reduce the heat to a simmer and continue to cook for 1 hour, or
until the vegetables are very tender, stirring occasionally. Using a
blender, puree the soup until smooth. Slowly stir in the cream.
Reseason with salt and pepper if needed. To serve, ladle the soup  into
the individual bowls. Peel strips of parsnip with a vegetable  peeler.
Fry peeled parsnips in vegetable oil and drain with a paper  towel.
Mound the parsnip strips in the center of each bowl. Place a  spoonful
of the relish in the center of each parsnip mound. Garnish  with
parsley. Serve warm.  Crab Meat and Wild Mushroom Relish: 1 tablespoon
butter 1 ear of  sweet corn 2 cups Exotic mushrooms, such as
chanterelles, shiitakes,  lobster, hedge hogs, etc. salt freshly ground
black pepper 1  tablespoon chopped garlic 1/2 pound lump crab meat,
shelled and  picked over for cartilage 1/4 cup chopped green onions,
green part  only 1 teaspoon finely chopped fresh parsley leaves  In a
saut pan, over medium heat, melt the butter. Using a sharp knife,
remove the kernels from the corn cob (about 1/2 cup). Add the corn and
mushrooms. Season with salt and pepper. Saut the vegetables for 2 to 3
minutes, or until slightly wilted . Add the garlic, crab meat and
green onions. Season with salt and pepper. Continue to saut for 1
minute. Remove from the heat and stir in the parsley. Serve warm.
Yields: About 1 1/2 to 2 cups.  Vegetables That Can Be Substituted For
Parsnips  General - Idaho potatoes, new potatoes, fingerling potatoes,
purple  potatoes, carrots and sweet potatoes.  Beets - Commonly known
as the garden beet, this firm, round root  vegetable has leafy green
tops, which are also edible and highly  nutritious. The most common
color for beets (called beatroots in the  British Isles) is a garnet
red. However, they can range in color from  deep red to white, the most
intriguing being the Chioggia (also  called candy cane) with its
concentric rings of red and white. Beets  are found year round and
should be chosen by their firmness and  smooth skins. In addition to
the garden beet, the spinach or leaf  beet (swiss chard), the sugar
beet and the mangold.  Parsnip - A sweet root vegetable similar to the
carrot in shape, with  a creamy-white root. Native to Europe but now
found in the U.S. They  are available all year, but are at their peak
during the fall and  winter. Almost any cooking method can be used,
including caking,  boiling, sauting and steaming. Boiling is the most
common method.  Turnip - This root is very popular in Great Britain and
northern  Europe. The white fleshed turnip has a white skin with a
purple-tinged top. The yellow turnip is actually a turnip relative of
the Rutabaga. They are available all year with peak season from
October to February. The turnip can be boiled or steamed, then mashed
or pureed.  Scorzonera (Black Salsify) - This black flesh root
vegetable is also  known as oyster plant because its taste resembles a
delicately  flavored oyster. Salsify is shaped like a parsnip and can
reach 12  inches in length and 2 1/2 inches in diameter. This root is
very  common in Europe but can be found in the U.S. from June to
February.  Found commonly in Italian and Greek markets. Salsify is
generally  eaten plain as a vegetable or used in savory pies and soups.
Daikon Radish - From the Japanese word dai for large and kon for  root.
This vegetable is a large Asian radish with a sweet, flesh  flavor. The
flesh is crisp, juicy and white, while the skin can be  either creamy
white or black and ranges from 6 to 15 inches in length  and 2 to 3
inches in diameter. They are usually raw in salads,  shredded as a
garnish or stir-fry.  continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 620
Calories From Fat: 332
Total Fat: 37g
Cholesterol: 107.1mg
Sodium: 452.8mg
Potassium: 1137.8mg
Carbohydrates: 43.7g
Fiber: 9.1g
Sugar: 13.7g
Protein: 28.6g