RECIPE

4 medium sized potatoes

4 medium sized onions

½ lb. butter or margarine

4 teaspoons each, thyme and sage

20 cups vegetable stock (can be made from powdered vegetable base)

Salt and pepper to taste

2 teaspoons ginger

In large sauce pot, melt butter, add onion and sauté until transparent.

Add remaining ingredients except ginger, bring to a boil, reduce heat and simmer, covered, for 40 minutes.

After cooling slightly, blend in small quantities in a blender or food processor until smooth.

Return to pot, add ginger and reheat before serving.

For smaller gatherings this recipe can easily be halved or quartered.