24 sm. white onions, peeled
1 1/2 c. diagonally sliced carrots
3 tbsp. butter
2 tbsp. flour
1 c. milk
3/4 tsp. salt
1/4 tsp. thyme
1/8 tsp. pepper
1/2 lb. mushrooms, thickly sliced

Cook onions in lightly salted boiling water in saucepan for 8-10 minutes or until just tender. Add carrots. Cook for 3 minutes or until just tender. Drain, reserving 1/2 cup liquid. Melt butter in saucepan. Blend in flour. Cook over medium heat for 2 minutes, stirring constantly. Stir in cooking liquid, milk, salt, thyme and pepper. Bring to a boil, stirring constantly. Simmer for 3 minutes. Add mushrooms. Cook over low heat for 5 minutes. Add onions and carrots. Cook, covered, for 3-4 minutes, or until heated through. Yield 6-8 servings.