in large saucepan. Add celery, carrot, potato, turnip, onion, leek,
water, salt, pepper and sugar. Cover and simmer until vegetables are
tender crisp, about 10 minutes. Add peas and
green pepper and simmer 5 minutes more or until all vegetables are
tender. Add hot milk. Sprinkle in parsley. Ladle into
soup bowls and sprinkle each with grated cheese.