1 stick butter
2 lg. onions, diced
1-2 potatoes, diced
2 c. celery, diced
2 med. peeled eggplant, diced
1 tsp. curry powder
1 tsp. thyme
1/2 tsp. basil
Dash garlic sauce
1 tsp. vegetable seasoning
Salt to taste
8 c. chicken stock
1 1/2 c. half and half (or milk)
Parmesan cheese, sour cream or lemon slices

Saute onions and celery in butter. Add diced eggplant when onions are soft. Add potatoes, unpeeled, and cook 3 minutes. Add seasonings and 3 cups of chicken stock. Simmer for about 40 minutes. Puree. This can be frozen at this point. Put in large pot, add rest of the stock. Simmer about 20 minutes. Pour in the cream, heat over low fire. Adjust seasoning. Can be served hot or cold. Garnish with lemon slices, sour cream or Parmesan cheese. Freezes well.