| 2 | tb | Butter |
| 1 | | Onion, chopped (Or 1 cup chopped leeks, white |
| | Part only) |
| 1/2 | ts | Minced fresh sage |
| 1/2 | ts | Minced thyme leaves |
| 2 | ts | Minced fresh garlic |
| 2 | tb | Minced sweet green pepper |
| 2 | tb | Flour |
| 1 1/2 | | To 1 3/4 cups strongly flavored chicken stock, heated |
| 2 | c | Cooked chicken cut into 3/4-inch chunks |
| 1 | tb | Chopped sweet marjoram |
| 1 | c | Yellow turnip, peeled and cut into 1/2-inch |
| | Pieces |
| 2 | c | Waxy potatoes, peeled and cut into 1/2-inch |
| | Pieces |
| 2 | c | Carrots, peeled and cut into 1/2-inch pieces |
| | Salt |
| | Cayenne pepper |
| | Melt the butter in a heavy saucepan and add the onion, sage and thyme |
