3/4 c. onion, diced
2 tbsp. butter
2 cloves garlic, minced
1 1/2 c. diced potato
3/4 c. diced carrots
3/4 c. diced green beans
3/4 c. diced broccoli
1/2 tsp. chopped, fresh tarragon or thyme
3/4 c. leeks, minced
3/4 c. mushrooms, sliced
4 c. chicken stock
2 c. milk or light cream
2 tbsp. parsley, chopped
1/8 tsp. black pepper
Pinch red pepper

Melt butter. Saute garlic and onion 2 to 3 minutes. reduce heat, add vegetables and spices. Cook until al dente' (fork tender but not soft) about 20 minutes. Add stock. Stir in cream or milk. Heat but do not boil. Serve. Can be made with any combination of vegetables. Don't over-do the spices; they should be very subtle so as not to over power the vegetables.