Harvest Vegetable soup

Harvest Vegetable soup

2 medium onions, chopped
3 medium carrots, chopped
2 stalks celery, chopped
1 small zucchini, chopped
2 medium potatoes, peeled and diced
2 medium tomatoes, peeled and diced
2 tbsp. butter
2 cups milk
2 cups chicken stock
3 tbsp. fresh parsley, chopped
1/4 tsp. thyme
1 tsp. salt
½ tsp. fresh ground pepper

Melt butter in saucepan. Add onions and garlic. Cook but do not brown. Add carrots, celery, zucchini, potatoes, tomatoes, and half the parsley. Bring to boil, cover, reduce heat and simmer 25 minutes or until vegetables are tender. Puree soup in blender. Return to heat. Add milk. Cool thoroughly but do not boil. Season to taste. Serve with a Chablis wine and cornbread. Garnish with remaining parsley.