1 med. onion, chopped
3 tbsp. butter
3 lg. carrots, chopped
1 sm. head celery & leaves, chopped
6 c. water
1 lg. clove garlic, minced
2 tsp. salt
1/8 tsp. pepper
1/8 tsp. dried thyme
1 c. milk or half and half
1 tbsp. minced parsley

In a saucepan over medium heat, saute the onion in 3 tablespoons butter until translucent, about 5 minutes. Add the carrot and celery and saute, stirring often, until somewhat soft, about 10 minutes. Add the water, cover and simmer over reduced heat 25 minutes. Add garlic, salt, pepper, thyme and cook 1 minute, then stir in cream (milk). Ladle into soup bowls and finish with minced parsley. Serves 6 to 8.