Preparation:
Heat butter in a 3-quart saucepan over medium heat. Ad carrots and onion and saute 5 minutes or until onion is transparent. add potatoes and chicken broth and bring to a boil. Reduce heat, cover and simmer for 30 minutes or until potatoes are soft.
Drain cooked vegetables, reserving cooking liquid. Assemble and attach fruit/vegetable strainer. Return strained vegetables and cooking liquid to pan. Add milk, basil, mace, and celery salt. Heat through but do not boil. Serve hot. |
