3 tbsp. butter
1/2 c. finely chopped onion, about 1 med. onion
3 tbsp. flour
2 cans (13 3/4 oz. each) chicken broth (about 3 1/2 c.)
2 jars (7 1/2 oz. each) junior carrots
1 3/4 c. half and half or milk
1/2 c. Chablis or Sauterne wine
Generous dash freshly grated nutmeg
Sour cream
Watercress or parsley for garnish

Heat butter in large sauce pan. Add onion and saute over medium heat until tender, about 5 minutes. Stir in flour until smooth. Gradually pour in chicken broth and cook until thickened, about 5 to 10 minutes. Add carrots, half and half, wine and nutmeg. Cook, stirring constantly, until heated through, about 5 minutes. Garnish each serving with a dab of sour cream and a tiny sprig of fresh watercress. Makes 8 cups or 8 first course servings.