Autumn Vegetable Soup - cooking recipe

Ingredients

2 tablespoons butter
2 medium onions, chopped
2 cloves garlic, minced
3 medium carrots, chopped
1 small zucchini, peeled,chopped
2 stalks celery, chopped
2 medium potatoes, peeled,chopped
2 medium tomatoes, peeled,chopped
3 tablespoons parsley
2 cups chicken stock
1/4 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
2 cups milk

Preparation

In dutchoven (large pot) on medium heat, melt butter, add onions and garlic and saute until golden.
Add the rest of the ingredients EXCEPT the milk.
Boil for 25 minutes.
Puree soup with blender, return to heat and add milk.
DO NOT BOIL!
Just heat through.
Recipe may be doubled.