3 c. broccoli flowerets
1 med. onion, chopped
1 carrot, shredded
1/4 c. butter, melted
2 c. milk
1 can cream of chicken soup, undiluted
White pepper
Paprika

Saute broccoli, onion, and carrot in butter until vegetables are tender. Stir in milk and soup; cook mixture just until thoroughly heated. Sprinkle with pepper and paprika. Yield: about 4 cups.