1/2 onion, chopped
2 tbsp. parsley, chopped
1/4 c. butter
8-10 med. carrots, cut 1/2 inch
2 cans consomme soup
Dash of nutmeg

Cook onion and parsley in butter until onions are soft. Add remaining ingredients, cook covered for 25 minutes. Uncover and cook until liquid is cooked down. Watch carefully last 10 minutes of cooking, stirring carrots so as not to stick to the pan.