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Vegetable Soup

1/2 quarts beef broth. 1/2 cup turnip. 1/3 cup butter. 1/2 cup celery. 1/2 tablespoon finely chopped parsley. 2 cups potato. 1½ teaspoons salt. 1/8 teaspoon pepper. 1/3 cup onion.

PROCESS: Wash and scrape carrot, cut in tiny cubes; wash and pare turnip, cut same as carrot; wash, scrape and cut celery in thin slices; wash, pare and cut potatoes in one-fourth inch cubes; peel and cut onion in thin slices, mix vegetables, except potatoes, and cook ten minutes in butter, stirring constantly. Add potatoes, cover and cook three or four minutes, add beef broth which was previously strained and all fat removed. Cover and simmer one hour. Put parsley, salt and pepper in bottom of soup tureen and turn in hot soup.