1/3 C vegetable oil
6 lg onion, chopped
1 heaping Tbsp salt
black pepper to taste
5# parsnips, peeled and cubed
2 carrots, chopped
20 lg potatoes, peeled and cubed
2 heaping Tbsp dill

Bouqét garni:
1 heaping Tbsp caraway seeds

3 lb sharp cheddar, grated
2 qt milk

Sauté onions in vegetable oil until transparent. Add salt and pepper, parsnips, carrots potatoes, and dill. Cover vegetables with water. Add bouqét garni. Bring to a boil. Cook at low boil until vegetables are tender.

Remove bouqét garni. Blend vegetables with grated cheese and milk.

nutitional analysis
for an 8 oz serving

calories 344.72
carbohydrates(grams) 40.52
protein(grams) 13.55
fat(grams) 15.05
cholesterol(mg) 41.80

% of calories

carbohydrates 46%
protein 15%
fat 39%

This recipe was written for the professional kitchen -- with a minimum of instruction. Note also that this recipe makes approximately 5 gallons of soup. Adapt accordingly for your own needs.

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