Yield: 8 servings
|4 cups||Carrots, sliced|
|5 cups||Beef broth|
Melt butter in kettle. Saute vegetables until onions are clear.
Blend in flour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Put soup through blender to puree. Stir in milk. Adjust the seasonings. Stir until hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top.