1/4 c. butter
3 tbsp. flour
2 c. milk
1 c. clear chicken broth
1/2 c. finely ground or chopped cooked beets
1/2 tsp. salt
Few grains white pepper
Few drops onion juice
1/3 c. whipping cream, whipped or 2/3 c. dairy sour cream
Small sprigs of parsley, if desired

Melt butter in saucepan. Add flour and cook until mixture bubbles. Stir in milk. Cook stirring constantly until thickened. Reduce heat to very low and cook 10 minutes.

Stir in chicken broth, beets, salt, pepper and onion juice. Heat.

Serve hot. Top each serving with whipped cream or sour cream. Garnish with a sprig of parsley. Yield: 6 servings of 1/2 cup each.

NOTE: When done, soup is pink and looks very pretty topped with whipped cream.