Winter Root Soup

3 med onions, peeled and chopped
2 leeks, washed, trimmed and sliced
4 carrots, peeled and sliced
2 turnips, peeled and sliced
1 rutababa, peeled and sliced
3 parsnips, peeled and sliced
4 T butter
1 1/2 quarts chicken stock
several thyme sprigs, tied together (I didn't have time so I used taragon)
4 cloves garlic, peeled and mashed
pinch cayenne pepper
sea salt and pepper
pinch of nutmeg
cream

Melt butter in a large, stainless steel pot and add onions, leeks, carrots, turnips, rutabaga, and parsnips.  Cover and cook gently about 1/2 hour over low heat, stiring occasionally.  Add stock, bring to a boil and skim.  Add garlic, thyme, and cayenne.  Simmer, covered for about 1/2 hour until the vegetables are soft.

Remove thyme and puree soup with hand blender. Season to taste.  If soups is too thick, thin with water.  Serve with cream.