5 tb Butter
4    Onions, chopped
4 c  Carrots, sliced
4 tb Flour
5 c  Beef broth
3 1/2 c  Milk
1    Pinch salt
1    Pinch pepper
1/4 ts Nutmeg

Melt butter in kettle. Saute vegetables until onions are clear. Blend in
flour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Put
soup through blender to puree. Stir in milk. Adjust the seasonings. Stir
until hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top.