Mystery Soup - Cream of Veggie

What to do with a mish-mash of leftover veggies from Thanksgiving? Make a mystery soup! I had a few stalks of celery left, 1 carrot, half of a cauliflower and a bunch of parsley.

Ingredients:
chop up the above veggies
1 can of chicken broth
1/2 can water
1 can milk
1/4 tsp nutmeg
1/2 tsp thyme
half cup sherry
salt for taste

In a pot, simmer the veggies in chicken broth and water until soft.  In a blender, puree the veggies in broth - add milk and continue to puree until smooth.  Pour soup back into the pot and add nutmeg, thyme, sherry and salt.  Mix and simmer for about 10 min.

**Note: next time add less parsley - it overpowered the rest of the soup