2 tbsp. butter
1/2 c. chopped onion
2 (14 1/2 oz.) cans chicken broth
16 oz. pkg. frozen cauliflower florets
1 c. sliced carrots
1 c. half and half
1 tbsp. parsley flakes
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. nutmeg

In a 3 or 4 quart saucepan, saute onion in butter until tender. Add chicken broth and heat to boiling. Stir in frozen cauliflower and carrots; simmer until tender. Pour small amounts into blender and process on medium speed until creamy; return to saucepan. Add remaining ingredients; heat through. 5 servings.