Created by LindasBusyKitchen on July 16, 2015
Step 1: Bring the cream just to the boiling point in a small saucepan. Turn the heat down to low to just keep warm. Set aside.
Step 2: Combine the seasoning mix thoroughly in a small bowl. Set aside.
Step 3: Melt the butter in a heavy pot, not cast iron. Add the onions and celery. Cook over high heat, for 12 minutes.
Step 4: Add 2 tablespoons of the seasoning mix to the onion and celery mix. Cook for 2 minutes.
Step 5: Chop the tomatoes and add to the pot, using only the juice from one can.
Step 6: Add the rest of the seasoning mix. Stir in the seasoning.
Step 7: Cover, and bring to a rolling boil.
Step 8: Uncover the pot, stir well, and continue boiling about 3 minutes.
Step 9: Stir in the stock, and bring to a boil.
Step 10: Cover, reduce the heat to low, and simmer 10 minutes.
Step 11: Uncover, turn the heat to high, and cook 10 minutes more.
Step 12: Stir in parsley, and remove from heat.
Step 13: Put the soup into a food processor in 2 batches, and process until coarsely pureed but not quite smooth. You can also use an immersion blender.
Step 14: Stir in the reserved warm cream, and serve.