Potato, Carrot And Parsnip Soup

• 1/4 cup butter
• 2 large onions, halved and sliced
• 4 carrots, peeled, cut into 1/2 inch pieces
• 4 parsnips, peeled, cut into 1/2 inch pieces
• 2 14 1/2 ounce cans (or more) low salt chicken broth
• 3 large red potatoes, cut into 1/2 inch pieces
• 1/4 cup chopped fresh parsley
• 1 teaspoon fresh thyme
• 1 1/4 cup half and half
• 1/4 cup sherry

1. Melt butter in heavy large pot over medium heat. Add onions and saute until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.
2. Puree half of soup in processor or puree with immersion blender. Stir in half and half and sherry. Season wih salt and pepper.
3. Bring soup to a simmer, thinning with additional broth, if desired.

butter, onions, carrots, parsnips, chicken broth, red potatoes, parsley, thyme, sherry

Taken from www.epicurious.com/recipes/member/views/potato-carrot-and-parsnip-soup-51812801 (may not work)