|Small carrot||1 , cut into small thin strips|
|Celery stalks||2 , cut into small thin strips|
|Potatoes||2 , cut into small thin strips|
|Onion||1 , chopped|
|Parsnips||2 , cut into small thin strips|
|Canned beef bouillon||1⁄3 Pint|
|Dried thyme||1⁄2 Teaspoon|
|Chopped chervil/Chopped parsley||1 Tablespoon (Fresh)|
Melt the butter in a saucepan.
Add the vegetables and reduce the heat to low.
Cook, turning occasionally, for 15 minutes, or until they are just tender.
Remove from the heat anddrain the vegetables in a colander.
Set aside and keep hot.
Bring the bouillon to the boil over moderate heat.
Add the vegetables, seasoning and herbs, and stir gently.