1. Melt butter in a large pot
2. Add vegetables & cook 10 minutes. Stir often.
3. Add chicken broth, salt & pepper.
4. Reduce heat to low, cover & cook until vegetables are tender.
5. Add milk last, cool.
6. Sprinkle with chives & parsley.
*If desired add 1/2 cup of shredded cheese when serving.
Thank you Carol Janssens fro the delicious recipe!