3 tbsp. butter
1 c. chopped onion
2 tbsp. flour
1 c. half and half
1 whole regular can chicken broth
1 whole (10 oz.) pkg. frozen spinach, thawed and drained
1 c. shredded carrots
1/4 tsp. salt
1/4 tsp. pepper
1/8 tsp. nutmeg

In 2 quart saucepan melt the butter, add onions. Cook over medium heat, stir occasionally until onions is tender. Stir in flour, until smooth and bubbly. Stir in half and half and chicken broth. Add remaining ingredients. Continue cooking over low heat. Stir occasionally until soup is heated through, 12 to 15 minutes. Makes 4 servings.