2 cups sliced carrots, cooked & drained
1/4 cup onion, finely chopped
1/4 cup celery, finely chopped
1/4 cup butter
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups chicken broth
1-1/2 cups skim milk
In a medium saucepan; sauté onion and celery in butter until tender. Stir in flour, salt and pepper. Cook for 1 minute, stirring constantly, until smooth and bubbly. Gradually stir in chicken broth and milk; cook until slightly thickened, stirring constantly. Do not boil. Stir in carrots. Heat throughly.
Serves 4