Vegetable Soup

Ingredients

• 1/2 cup chopped carrot
• 1/3 cup chopped turnip
• 3/4 cup chopped celery
• 1/2 cup chopped onion
• 1/2 cup butter
• 2 cups cut potato
• 3 pints boiling water
• 2 tablespoons finely chopped parsley
• Salt and pepper to taste

Instructions

1. Wash and peel vegetables, and chop coarsely or cut in small pieces; the latter is the better method for potatoes and celery. Measure vegetables after cutting. Mix carrot, turnip, celery, and onion, and cook in butter ten minutes or until butter is absorbed, and vegetables are turning yellow. Add potatoes and water and cook until the vegetables are soft. Add parsley, salt, pepper, and enough water to make two and one-half quarts. Servings, 12.