Enough carrots cooked to measure 1 c. when mashed
3 tbsp. butter
2 tbsp. flour
2 c. milk
2 c. chicken stock
Salt and pepper to taste
Chopped parsley

Melt butter in heavy bottomed saucepan. Add flour and stir until well blended. Gradually add milk and stir constantly until thick. Add carrots and broth. Season to taste. Serve hot, sprinkle with parsley.