1. Wash, peel and cut carrots, celery and onion.
2. Place in soup pan with 2 cups of water.
3. Add butter, breadcrumbs.
4. Boil soup until vegetables are tender.
5. Run vegetables through sieve and return to pan.
6. Season with salt and pepper to taste.
7. If soup turns out too thick, add water until you reach desired consistency.
8. Heat to a boil.
9. Once soup has reached boiling, remove from heat and serve.