2 tsp. non-diet, tub-style butter
1 med. onion, finely chopped
1 lg. garlic clove, minced
3 c. vegetable stock or broth
1 lg. celery stalk, diced
1 1/2 c. unpeeled new potatoes, cut into 3/4 inch cubes (2 sm. potatoes)
1 1/2 c. 10inch cauliflower pieces
1 c. zucchini, diced
1 med. sized sweet green pepper, diced
1/4 c. dry sherry
1/4 c. fresh parsley leaves, finely chopped
3/4 tsp. dried basil leaves
Generous 1/4 tsp. dried thyme leaves
Generous 1/4 tsp. dried marjoram leaves
1/8 tsp. powdered mustard
Dash of cayenne pepper
1/8 tsp. black pepper
1 1/2 tbsp. cornstarch
1/4 c. cold water
1 (8 oz.) can tomato sauce
3/4 c. whole milk
Salt to taste

In a large saucepan or small pot, melt butter over medium heat. Add onion and garlic and 2 tablespoons of stock. Cook, stirring frequently, until onion is soft, about 5 minutes. If onion begins to stick to pot, add a bit more stock.

Add remaining stock, celery, potatoes, cauliflower, zucchini, green pepper, sherry, parsley, basil, thyme, marjoram, mustard, cayenne pepper, and black pepper. Bring mixture to a boil. Cover, lower heat, and simmer about 15 to 20 minutes or until vegetables are tender. (The celery will be crisp-tender.)

Meanwhile, in a small bowl, stir cornstarch and water together until thoroughly blended. Add cornstarch-water mixture to liquid in the pot. Raise heat slightly and cook, stirring frequently, until stock thickens and boils, about 1 to 2 minutes.

Lower heat again. Stir in tomato sauce, milk, and salt, if desired. Heat soup an additional 4 or 5 minutes. This soup keeps 2 to 3 days in refrigerator. Makes 5 to 6 servings.