1/4 c. butter
1 sliced onion
4 med. sliced carrots
5 c. chicken stock
3/4 c. cream

Saute onion and carrots in butter until absorbed. Add 5 cups chicken stock, simmer 15 minutes. Sieve or blend. Heat, add milk, heat. Can add dollop of whipped cream or sour cream. Sprinkle with chopped parsley.

Lower Calorie Version:
2 tbsp. low-fat butter
1 sliced onion
6 sliced carrots
2 c. water
4 chicken bouillon cubes
3/4 c. skim milk
Add additional water to thin as desired