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Simmer the vegetables, water, and salt together, partially covered, for 40 to 50 minutes until vegetables are tender; or cook under 15 pounds pressure for 5 minutes, release pressure, and simmer uncovered for 15 minutes to develop the flavor.
Mash the vegetables in the soup with a fork, or pass the soup through a food mill.
Correct seasoning.
Set aside uncovered until just before serving, then reheat to the simmer.
Remove from heat just before serving, and stir in the cream or butter spoonfuls.
Pour into a teen or soup cups and decorate with herbs.