Creme Of Vegetable Soup - Le Cellier Restaurant

3/4 c (1-1/2 sticks) butter

3/4 c Diced onion

1 1/2 c Diced potato

3/4 c Peeled diced tomato

3/4 c Diced carrot

3/4 c Green beans

3/4 c Broccoli, coarsely chopped

3/4 c Minced leek

3/4 c Minced zucchini

1 Clove garlice

1 1/2 ts Sugar, or to taste Sald and freshly ground - pepper to taste

1/2 c Heavy cream Melt butter in large stockpot over medium heat. Add onion and saute'

1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 minutes.