2 T. Butter
1 Onion, finely chopped
3 Carrots, pared and cut into fine julienne
1/2 Turnip, pared and cut into fine julienne
5 C. Beef Stock
1 tsp. chopped Parsley
Salt and Pepper

Heat butter in saucepan over low heat. Add onion and cover; cook 5 minutes. Add carrots and turnips; mix well and season. Cover and continue cooking 10 minutes. Pour in beef stock, mix well and simmer soup 5-6 minutes. Sprinkle with parsley and serve.

Yield: 4 servings
Calories: 114
Fat: 6g
Fiber: 2.7g