1/4 cup butter or margarine

1 medium sized onion, chopped

1 shallot, chopped (optional)

1 cup sliced celery

1.2 pound mushrooms, sliced

1 medium sized potato, peeled and diced

2 medium sized turnips, peeled and diced

2 cans (about 14 oz. each) regular strength chicken broth

1/8 teaspoon marjoram leaves, crushed

salt and pepper

1/3 cup whole milk

chopped chives or parsley

Melt butter in 3 quart saucepan over medium heat. Add the onion, shallot (if used), celery, and mushrooms. Cook until onion is soft. Remove and set aside about 1/2 mushroom slices. Add potatoes, turnips, broth and marjoram. Bring mixture to boil; reduce heat and boil gently, covered, for about 25 minutes, or until potatoes and turnips are tender.

Pour about 1/3 of the mixture at a time into blender container and whirl until smooth. Repeat until all the mixture is pureed (or press vegetables through a wire strainer). Return soup to saucepan. Stir in lemon juice, reserved mushrooms, salt and pepper to taste, and cream. Reheat (do not boil).