Ingredients
2 C. sliced carrots
1 C. chopped onion
2 T. fresh parsely
1 tsp. basil
3 C. chicken broth
4 T. butter
4 T. flour
2 C. milk
salt & pepper
Preparation
Combine carrots, onion, parsely, basil and chicken broth in pot. Simmer until tender, then puree in blender.
Melt butter in pot. Slowly whisk in flour. Add milk, stirring until thickened and bubbly.
Transfer pureed mixture back to pot and mix together. Add salt & pepper to taste.
