1 shallot, minced 1 t butter 2 turnips or rutabagas, peeled and diced 6 cups water 2 bouillon cubes 1 t parsley salt and pepper to taste
Microwave onion and butter for one minute. Scrape into crock. Stir in turnips, water, and bouillon cubes. Cook on low for 6-8 hours. Puree in batches. Stir in seasonings and cook for high on 5 minutes.