Fresh Vegetable Soup - cooking recipe

Ingredients

1/2 c. each: celery, peas, potatoes and carrots
5 Tbsp. butter
1 qt. water
1 cube beef bouillon
salt and pepper
1/2 tsp. finely chopped parsley

Preparation

Rinse celery and chop into small pieces.
Measure out 1/2 cup and put aside.
Rinse and scrape carrots and potatoes.
Dice and measure out 1/2 cup of each.
Melt 4 tablespoons butter in large saucepan (use low heat).
Stir; do not burn.
Add all vegetables, except potatoes, to melted butter.
Cook and stir for 10 minutes. Add potatoes.
Cover saucepan and cook 2 minutes.
Add water and bouillon cube.
Boil, uncovered, until vegetables are soft.
Add salt and pepper to please your taste.
Add remaining butter; stir well.
Sprinkle with parsley.
Serve hot.