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In stockpot or large saucepan, melt butter over medium high heat; add onions and cook for 5 to 10 minutes, stirring frequently. Add next five ingredients; cook for an additional 4 minutes, stirring frequently. Reduce heat to a simmer, cover and cook for 5 to 10 minutes. Add broth; cover and continue simmering for 20 minutes. In a small bowl, combine water and cornstarch; blend well. Stir into hot soup; stir until thickened. Remove from heat; stir in cream and serve immediately.
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Tall pot with basket — steam asparagus upright, blanch pasta
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups
Hand blender for emulsifications, purees, soups, sauces