1/4 c. (1/2 stick) butter
1/2 c. chopped onion
4 c. minced carrots
1 c. flour
8 1/2 c. chicken stock (broth)
1 c. (or more) whipping cream
Salt and pepper

In a 4 quart saucepan, melt butter over medium heat. Add onion and cook until soft. Add carrots and stir in flour, mixing well. Cook, stirring constantly, about 2 minutes. Still stirring, add chicken broth and bring to a boil. Lower heat, cover and simmer for several hours, stirring occasionally. Cook until carrots are very soft. Blend in cream; add salt and pepper to taste and serve immediately.