2 c. carrot pieces
1 c. chicken broth or bouillon
1 slice onion
2 c. milk
1/4 c. flour
Dash of ground cloves or mace
Chopped parsley for garnish

Cook carrots in chicken broth until tender. Put carrots, broth, onion in blender. Cover and process at liquefy until well blended. Put milk and flour in saucepan and heat until slightly thickened, stirring occasionally. To this add liquid from blender and heat. Ladle into warm cups or bowls; sprinkle with parsley.

Note: If you don't have a blender, mash cooked carrots with potato masher. Serves 4.