2 pkg. (10 ounce each) sliced carrots
1/4 c. chopped onion
2 tbsp. fresh dill or 1 1/2 tsp. dillweed
3/4 tsp. salt
1 c. chicken broth
3 tbsp. butter
3 tbsp. flour
3 1/2 c. milk
Sprig of dill
Yield: 6 cups
190 calories per cup

1. In medium saucepan cook frozen vegetable and seasonings listed above in chicken broth as indicated on package directions.

2. Puree in blender or food processor. Strain, if desired; set aside.

3. In same saucepan melt butter. With wire whisk, stir in flour and cook, stirring constantly, until smooth and bubbly, about 1 minute.

4. Slowly blend in milk. Bring just to a boil, stirring frequently with whisk.

5. Stir in pureed vegetable mixture; heat through. Garnish if desired.