2-3 red potatoes
2 medium yellow onions
5-6 carrots, celery stalks, or parsnips
1/2 lb mushrooms (crimini, portabella, etc.)
5-6 tbsp butter
Chop produce and mushrooms.
Melt ~4 tbsp of butter over medium heat and stir-fry vegetables.
Add boiling water to cover, and remaining butter.
Let simmer to reduce, then season to taste. I use cayenne, cumin, and tarragon. Dill's also good.
Add 2% milk to taste (about 3 cups? Use more for creamier soup). Simmer to reduce, on lower heat. Check and correct seasoning again.