Root 3

Nonfat chicken broth, mushrooms and savoy cabbage--more subtle than head cabbage--are the base of this nutritious low-fat soup. The use of three root vegetables gives it a satisfying, substantial feeling, almost like a potato, turnip and rutabaga stew. All that’s needed to round out the menu is a good rustic bread and a crunchy salad.

THREE-ROOT VEGETABLE SOUP

2 cups minced onion

3 cloves garlic, minced

2 tablespoons butter

1 1/2 pounds mushrooms, coarsely chopped

1 (49 1/2-ounce) can nonfat chicken broth

1/2 head savoy cabbage, chopped

2 medium potatoes, peeled and diced

2 small turnips, peeled, and diced

2 small rutabaga, peeled and diced

Salt

Saute onion and garlic in butter in large sauce pot until tender. Add mushrooms and saute quickly. Add chicken broth, savoy cabbage, potatoes, turnips and rutabaga. Cover and simmer 30 minutes. Season to taste with salt.

Makes 8 servings.

Each serving contains about:

120 calories; 633 mg sodium; 8 mg cholesterol; 4 grams fat; 17 grams carbohydrates; 6 grams protein; 1.46 grams fiber.

* Prima white place setting and serving pieces by Thomas of Rosenthal U.S.A. Ltimited, L.A. Mart.