Total Time
50mins
Prep 20 mins
Cook 30 mins

A good soup for the fall that is warm and comforting.

Ingredients Nutrition

Directions

  1. Cook onion in oil in a 4 quart Dutch oven; stirring frequently, until tender.
  2. Stir in water, chervil, thyme, salt, carrots, and celery.
  3. Heat to boiling; reduce heat. Cover and simmer about 30 minutes. Skim off fat, if necessary.

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