The recipe makes 4 servings.
- 1 ½ tablespoons unsalted butter
- 1 cup chopped onion
- 2 ½ cups chicken broth
- 2 cups diced potatoes, preferably Yukon Gold
- ¾ cup chopped celery
- ¾ cup sliced carrots
- ½ cup water
- ¼ teaspoon dried thyme or a fresh thyme sprig
- 1 blade whole mace
- ½ cup whole milk
- Freshly ground white pepper
- Minced fresh parsley or basil for garnish
In a saucepan or Dutch oven, melt the butter over medium low heat. Add the onions and cook, stirring occasionally, until they are golden brown, about 20 minutes. Watch carefully and adjust the heat to prevent them from burning. Add the broth, potatoes, celery, carrots, water, and thyme. Bring to a boil, then adjust the heat to maintain a slow simmer. Simmer, stirring occasionally, until the potatoes are tender, about 20 minutes. Add the mace and simmer 5 minutes longer. Stir in the milk, then adjust the heat to keep the soup hot, but do not allow it to boil. With a small pair of tongs, remove the mace. Taste carefully and add salt and pepper to your liking. Serve the soup hot, garnished with the fresh herb.
This soup is great with any of the cornbread recipes found in Appalachian Cooking.