1/2 c. chopped onion
2 Tbsp. oleo
1/2 c. chopped celery
2 c. chicken broth
2 c. sliced carrots
1 c. milk
1/4 tsp. nutmeg

Sauté onion in oleo. Add celery, chicken broth and sliced carrots. Cook until carrots are tender. Put all in blender. Blend until pureed. Add milk and nutmeg. Heat and serve.

Note: If thicker than you like, add more milk.