Rustic Autumn Soup

• 5 medium parsnips, chopped
• 5 medium carrots, chopped
• 2 medium onions, chopped
• 1 medium sweet potato, peeled and chopped
• 1 medium turnip, peeled and chopped
• 1/2 medium tart apple, peeled and chopped
• 2 tablespoons chopped roasted sweet red pepper
• 2 celery ribs, chopped
• 3 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 2 bay leaves
• 1 garlic clove, minced
• 1 teaspoon dried tarragon
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups half-and-half cream
• Optional garnish: additional cooked finely chopped carrots, parsnips and/or apples, fresh chives

1. In a Dutch oven, combine the first 14 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until tender. Discard bay leaves. Cool slightly.
2. In a blender, process soup in batches until smooth. Return all to the pan; add cream and heat through. Garnish with additional cooked vegetables and/or apples and chives.

parsnips, carrots, onions, sweet potato, tart apple, sweet red pepper, celery, chicken broth, bay leaves, garlic, tarragon, salt, pepper, cream, carrots

Taken from www.tasteofhome.com/recipes/rustic-autumn-soup/ (may not work)