MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Creamy Ginger Harvest Vegetable Soup
 Categories: Soups
      Yield: 8 Servings

      4 c  Water or stock
      3 c  Butternut or hubbard squash;
           - peeled, cubed
      1 c  Turnip; peeled, cubed
      1 c  Cauliflower; chopped
      1 c  Green cabbage; chopped
      1 c  Celery; sliced
      2 tb Butter
      2 tb Unbleached white flour
      4 cl Garlic (1 tb); up to 5 cl,
           - minced
      1 tb Fresh ginger; peeled, minced
      1 c  Heavy cream
      2 c  Milk
    1/2 c  Fresh parsley; minced
      1 ts Salt
      1 ds Black pepper

  Known to soup cooks at the caf‚ as I Hate Turnip Soup. Many people
  who loathe turnips are surprised to learn of their presence after
  enjoying a bowl of this soup. A wonderful soup to make in the fall as
  gardens are being harvested.

  Bring 4 cups water or stock to a boil in a 4 qt soup pot. Add squash,
  turnip, cauliflower, cabbage, and celery. Cook on medium heat covered
  until tender (approximately 30 minutes). Turn off heat.

  In a 1 qt saucepan, melt butter. Add flour, garlic, and ginger. Cook 5
  minutes on low heat until garlic is lightly browned, stirring
  occasionally. Turn off heat, add cream, and stir well with a whisk.
  Add 1 cup milk to cream mixture, then add cream mixture to soup. Add
  parsley, salt, pepper, and remaining 1 cup milk to soup. Simmer 15
  minutes more uncovered and serve.

  Recipe by Horn of the Moon Cookbook by Ginny Callan

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