Creamy Root Vegetable Stew

Brian told me the other day he wanted me to make more soups. During the winter I already make soups quite often but I could find some new recipes to make. This is not the usual recipe I would make mainly because I have never even ate a rutabaga, turnip or parsnip before, but something about it made me want to try it. It looked warm and screamed comfort food to me. I really enjoyed this soup more than I imagined, I had feared we would both hate it and it would go to waste. Brian enjoyed it even though he said he prefers "heartier" soups, which he explained have barley, rice or another grain in it=). What is heartier than potatoes??? This soup would also be lovely for a ladies luncheon. Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 3 tablespoons chopped garlic
• 1 tablespoon chopped fresh rosemary, divided
• 2 1/2 cups diced peeled Yukon gold potato (about 1 pound)
• 2 1/4 cups diced peeled rutabaga (about 3/4 pound)
• 2 cups diced peeled turnip
• 1 1/4 cups diced peeled parsnip (about 1/2 pound)
• 2 cups organic vegetable broth
• 2 cups water
• 2 tablespoons heavy whipping cream
• 1/2 teaspoon ground pepper
• 1/4 teaspoon salt

Directions

1. Heat oil in a Dutch oven over medium heat. Add onion to pan, cook 5 minutes or until tender, stirring occasionally. Add garlic and 2 teaspoons rosemary, cook 1 minute, stirring occasionally. Stir in potato and next 5 ingredients (through 2 cups water). Bring to a simmer, cook, covered 20 minutes or until vegetables are tender.
2. Place 3 cups vegetable mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return to pan. Stir in cream, pepper and salt.
3. Eat with a good loaf of bread and a salad=). Hello Fall!