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Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 7–8 minutes.
Add the garlic, thyme, rosemary, onion powder, black pepper, and 1 tsp salt. Cook, stirring constantly, until the garlic is fragrant, about 1 minute.
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