3 tablespoons butter

2 large onions, coarsely chopped

8 cups chicken (or vegetable) stock

6 carrots, sliced

6 large Yukon gold potatoes, cut into large matchsticks

2 teaspoons EACH salt and pepper

1 tablespoon dried marjoram

2 tablespoons honey

2 pounds (about 8 large) cooked beets, cut into large matchsticks

2 tablespoons red wine vinegar

1/2 cup heavy cream

Melt butter in large soup pot and cook onions over medium-low heat until tender.  Pour in chicken stock.  Add carrots, potatoes, salt, pepper marjoram and honey.  Bring to a boil, reduce heat to simmer and cook 25 - 30 minutes, uncovered, or until vegetables are tender.  Add cooked beets and simmer another 15 minutes.  Stir in vinegar.  Remove from heat and stir in heavy cream.  Serves 6.  Note:  Good with a dark rye bread or cornbread.