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Creamed Carrot Soup

5 tablespoons butter
4 onions, chopped
4 cups carrots, peeled and sliced
4 tablespoons all-purpose flour
5 cups beef broth
3 1/2 cups milk
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/4 teaspoon ground nutmeg

1. Melt butter in a kettle. Saute chopped onions and sliced carrots until the onions are soft. Blend in flour.
2. Mix in beef broth and stir until smooth. Simmer, covered, for 30 minutes. Puree in a blender or food processor; return to the kettle.
3. Stir in milk, salt, and pepper. Heat through and serve with nutmeg sprinkled on top.

Makes 6 servings.