Adjust to taste. I just faked it, but here's a basic outline:
6 small turnips (bigger than a golf ball, smaller than a tennis ball)
4 cups chicken stock (more or less...)
1 small onion
1 teaspoon Pampered Chef's Cinnamon Plus (cin, nutmeg, allspice, cloves, ginger, orange peel)
1 tablespoon butter
1/2 cup vermouth or white wine
1/2 cup light cream or half and half
1 medium potato, diced and cooked (I do this separately, but I guess you could do it with the turnips)
1 cup diced chicken (optional)
salt and pepper to taste
Peel and cut turnips, and boil in water until tender. Add chicken stock and cinnamon mixture. Simmer until stock just covers turnips. Meanwhile, chop and cook onion (saute in butter). Add to turnips/stock when they are reduced. Add potato. Add cream and vermouth, and salt (if broth is salty; taste first). Cook another few minutes, and remove from heat. Let cool a bit, and use a blender to puree the soup. Add chicken if you like (we like!), and garnish with a bit of cinnamon and cracked pepper. Serve hot. About 4 servings.
Please feel free to add any adjustments in the comments. I hope this is an accurate recollection of the procedure! Good luck.