1-2 med. onions
4 c. raw carrots
5 tbsp. butter
4 tbsp. flour
5 c. beef broth
4 whole cloves
3 c. milk
Salt and pepper to taste
Nutmeg

Peel and coarsely chop onions and carrots. Melt butter in soup kettle and saute vegetables until onions are golden and transparent. Blend in flour. Mix in 2 cups beef broth and stir until smooth. Add remaining broth and cloves. Simmer covered for 30 minutes.

Discard cloves and blend soup in blender to puree (bit at a time). Pour mixture with milk into soup kettle and adjust seasonings. Still until hot not boiling. Serve sprinkle with nutmeg.