1 lb. carrots, cut in strips
2 c. onion, sliced
2 tbsp. butter
1/8 tsp. pepper
1 (10 1/2 oz.) can condensed cream of chicken soup

Cook carrots and onions in boiling salted water in saucepan for 10 minutes or until tender. Drain and reserve 1/3 cup cooking water. Combine reserved cooking water, butter, pepper and soup with cooked vegetables. Heat well, stirring occasionally. Garnish with parsley and chopped pimentos, if desired.