Yields: Approx. 6 (1-cup) servings | 1 pt per serving

One day my co-worker Barb was heating up her soup for lunch and it smelled SO INCREDIBLE that I just had to ask her for the recipe. Turns out it is only 1 pt per serving! Your house will smell so good after you make this, and you will just love the combination of spices and veggies Barb chose for this delicious soup.

Ingredients:

• 2 medium white turnips, peeled and chopped (white roots with purple tops -- NOT the waxy yellow ones!)
• 4 stalks celery, chopped, and some chopped of leafy tops too
• 1-2 large onions, chopped
• 15 baby carrots, chopped
• 1 48-oz can fat-free vegetable broth (Barb uses 98% fat-free chicken broth)
• 1 Tb chopped fresh basil or 6 whole leaves
• 1 large can sliced mushrooms, or 8 oz sliced fresh mushrooms (Add more if you like them!)
• 6 cloves garlic, chopped
• 1-2 level tsp of "Bells Seasoning" or to taste (This is found in a small box in the spice aisle. If you can't find it, you can substitute with a blend of rosemary, oregano, sage, ginger, marjoram, thyme, and black pepper)
• 1 tsp kosher or regular salt
• 1/2 tsp white pepper
• 2 Tb olive oil
  

Directions:

Chop turnips, celery, onions, carrots, and garlic. Heat the oil in a large frying pan and add the chopped veggies. (Not the mushrooms, yet.) Sautee until they get a little brown.

When veggies are about half cooked, put stock in large soup kettle and bring to a boil. After the veggies are brown, add them to the stock.

Bring back to a boil; then turn down the heat, cover and simmer for 20 minutes or until turnips and carrots are tender.

If you are using fresh mushrooms, saute them in your pan for a few minutes before adding them to the stock. I saved my garlic until this step and sauteed the mushrooms and garlic together.

Add mushrooms, salt (don't oversalt!), white pepper, basil, and Bell's Seasoning

Nutritional Info: (per serving) 64.5 calories, 2 g. fat, 0 g. fiber

Source: Barbara McDonald

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