♦ In a soup pot or dutch oven, melt butter.
♦ Sauté onions and celery until soft.
♦ Add carrots and 1 cup water, simmer until carrots begin to soften.
♦ Add thyme, soup mix, 3 more cups of water and chicken broth.
♦ Simmer until potatoes are tender.
♦ Add a hand full of fresh chopped parsley or 2-3 Tblsp. dried parsley.