3 c. broccoli flowerettes
1 med. onion, chopped
1 carrot, shredded
1/4 c. melted butter
2 c. milk
1 (10 1/2 oz.) cream of chicken soup, undiluted
Paprika
White pepper

Saute broccoli, onion and carrot in butter in large saucepan until vegetables are tender. Stir in milk and soup. Cook until mixture is thoroughly heated. Do not boil. Sprinkle with pepper and paprika. Serves 4.