3 tbsp. butter
1 c. chopped onions
2 tbsp. flour
1 c. half & half
1 can chicken broth
1 c. shredded carrots
10 oz. frozen spinach, thawed

Saute onions until tender in butter. Stir in flour (smooth and bubbly) 1 minute. Stir in half and half an broth. Add remaining ingredients and continue cooking over low heat for 12 minutes. Add pinch of salt, pepper and nutmeg.