onions, peeled and roughly diced
chicken broth, low salt
rosemary, fresh chopped
1Combine onions and butter in a 2-quart pot over medium heat on the stove; cook, stirring occasionally, until the onions are soft, about 10 minutes.
2Add the corn and continue to cook, stirring occasionally, another 8-to-10 minutes; add the broth, salt, mace and pepper.
3Cover, increase heat to high and cook for 20 minutes.
4Place soup in a food processor and puree until smooth; replace the soup in a pot on the stove over medium heat and add rosemary leaves, milk and cream.
5Cover and bring to a boil; reduce heat to low and cook 5 minutes - Serve piping hot.
6NOTE: May substitute nutmeg for mace and cream for milk, if desired.