Ingredients
1 can (10 3/4 ounces) of condensed chicken broth
3 cups of sliced raw carrots (about 1 pound)
1/4 cup of chopped celery
2 tablespoons of chopped onion
1 soup can of light cream
1/2 soup can of milk
1/4 teaspoon of nutmeg
Preparation
In a saucepan, combine broth, carrots, celery, and onion. Cover; cook 20 minutes or until the carrots are very tender. Blend in electric blender until smooth. In saucepan, combine all ingredients. Heat; stiring occasionally.
